Soft Tofu, Enoki Mushroom & Egg Soup(?)

Name: Soft Tofu, Enoki Mushroom & Egg Soup(?)
Yield: 685 g
Ingredients: Fresh Egg 110 ea; King Oyster Mushroom 100 ea; Soft Tofu 400 g; Sesame Oil 10 spoon; Tuna Extract 15 ml; Soy Sauce for Soup 30 ml; Water (Mineral Water) 20 ml

Difficulty EASY 476 kcal

#Low-calorie #High-protein

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Ingredients

Main ingredients

Fresh Egg 2 ea
King Oyster Mushroom 1 ea
Soft Tofu 400 g

Seasonings/Sauce

Sesame Oil 10 spoon
Tuna Extract 15 ml
Soy Sauce for Soup 30 ml
Water (Mineral Water) 20 ml

Nutrition summary

Carbohydrates 13.46 g 12%

Protein 46.74 g 40%

Fat 24.87 g 48%

Serving size 685g

Cooking steps

1

Cut enoki mushrooms and green onions into bite-sized pieces.
2

Beat the eggs and set aside.
3

Boil water in a pot.
4

Once the water is boiling, add enoki mushrooms and green onions.
5

Add soft tofu and break it up gently.
6

Taste and season with salt or soy sauce for soup.
7

Slowly pour in the beaten eggs while stirring until cooked.
8

Finish with a sprinkle of pepper.

Soft Tofu, Enoki Mushroom & Egg Soup(?)

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