Mushroom Soy Milk Tofu Noodle Pasta

Name: Mushroom Soy Milk Tofu Noodle Pasta
Total time: 25 min
Yield: 811 g
Ingredients: cheddar cheese 18 slice; Maeil Soy Milk High Protein 190 pack; onion 200 g; enoki mushroom 120 g; oyster mushroom 160 g; tofu skin 100 g; Yeondoo (vegetable seasoning) 15 ml; salt 1 portion (1/3 tsp); perilla seed powder 7 g

Cook 25 min Difficulty NORMAL 473 kcal

#diet #low sugar #high protein #low carb #vegan #low calorie

Image coming soon

Ingredients

Main ingredients

cheddar cheese 1 slice
Maeil Soy Milk High Protein 1 pack
onion 200 g
enoki mushroom 120 g
oyster mushroom 160 g
tofu skin 100 g

Seasonings/Sauce

Yeondoo (vegetable seasoning) 15 ml
salt 1 portion (1/3 tsp)
perilla seed powder 7 g

Nutrition summary

Carbohydrates 68.59 g 47%

Protein 46.61 g 32%

Fat 14.32 g 22%

Serving size 811g

Cooking steps

1

Slice the mushrooms and onions into bite-sized pieces.
2

Rinse the tofu noodles in cold water.
3

Heat olive oil in a pan, then sauté the mushrooms and onions.
4

When the mushrooms and onions are cooked, pour in the soy milk and bring to a boil.
5

Add the tofu noodles and season with salt and pepper.
6

Simmer until thickened, then serve.

Mushroom Soy Milk Tofu Noodle Pasta

AI 영양사 앤디