Creamy Tofu Perilla Seed Soup

Name: Creamy Tofu Perilla Seed Soup
Total time: 10 min
Yield: 881 ml
Ingredients: Perilla Seed Powder 10 g; Salt 1 tsp (1/3); Chef's Chicken Stock 10 g; Low Sugar Oyster Sauce 10 g; Dr. Hwang Sungjoo’s Korean Soy Milk (Unsweetened Black Soybean) 190 pack; King Oyster Mushroom 100 ea; Blanched Enoki Mushrooms 100 side dish bowl; Tofu 300 g; Roasted Garlic 20 g; Onion 140 half (1/2)

https://youtube.com/shorts/Mfw7aB5ve8g?si=W7WqZuIALWRIptyn

Cook 10 min Difficulty EASY 564 kcal

#Vegan #Low Carb #High Protein #Low Calorie

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Ingredients

Main ingredients

Perilla Seed Powder 10 g
Salt 1 tsp (1/3)
Chef's Chicken Stock 10 g
Low Sugar Oyster Sauce 10 g
Dr. Hwang Sungjoo’s Korean Soy Milk (Unsweetened Black Soybean) 1 pack
King Oyster Mushroom 1 ea
Blanched Enoki Mushrooms 1 side dish bowl
Tofu 300 g
Roasted Garlic 20 g
Onion 2 half (1/2)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 53.78 g 40%

Protein 43 g 32%

Fat 17.38 g 29%

Serving size 881ml

Cooking steps

1

Cut tofu, mushrooms, and green onion into bite-sized pieces.
2

Add sesame oil to a pot and stir-fry the green onion until fragrant.
3

Add mushrooms and stir-fry, then pour in water and bring to a boil.
4

Add tofu and simmer gently.
5

Add perilla seed powder and soy milk, stirring well.
6

Season with salt and pepper to taste.
7

Bring to a boil one more time to finish.

Creamy Tofu Perilla Seed Soup

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