Soft Tofu Cold Noodles
If you need more protein, add an egg and cheese at the end!
Ingredients
Main ingredients
- Low-sugar Gochujang 10 g
- Fresh Wood Ear Mushroom 50 g
- Raw Cabbage 30 g
- Pork Shoulder 80 g
- Korean Soybean Soft Tofu 175 g
- Enoki Mushroom 70 g
- Liquid Allulose 2 spoon
- Soy Protein Noodles 150 g
- Low-sugar Oyster Sauce 10 g
- Minced Garlic 1 teaspoon
- Anchovy Fish Sauce 5 g
- Soy Sauce 5 g
- Green Onion 40 g
- Red Pepper Powder 1.5 spoon
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
61.13 g
55%
Protein
28.62 g
26%
Fat
9.82 g
20%
Cooking steps
-
1
Heat a pot with olive oil, add 2 spoons of red pepper powder, a handful of green onions, and pork. Stir-fry to make chili oil.
-
2
Add 300ml of water, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1.5 tablespoons allulose, and 2 tablespoons oyster sauce.
-
3
Once it starts boiling, add 1 spoonful of minced garlic and 1/4 onion. When it cooks, add a handful of cabbage.
-
4
Once fully boiling, add enoki mushrooms, soy protein noodles, and half a block of soft tofu.
