Tofu Egg Soup

Name: Tofu Egg Soup
Total time: 5 min
Yield: 1730 ml
Ingredients: Cooking Wine 5 g; Tuna Fish Sauce 5 g; Soup Soy Sauce 10 ml; Tofu 340 g; Raw Egg 220 pcs; Gomgom Soup Stock Cubes 600 servings; Water (Mineral Water) 550 ml

Cook 5 min Difficulty EASY 808 kcal

#Tofu Egg Soup #Egg Soup #Tofu Dish #Easy Recipe #Hangover Soup #Korean Cuisine #Low Calorie Food #Soup #Home Cooking #Healthy Recipe

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Ingredients

Main ingredients

Cooking Wine 5 g
Tuna Fish Sauce 5 g
Soup Soy Sauce 10 ml
Tofu 340 g
Raw Egg 4 pcs
Gomgom Soup Stock Cubes 3 servings
Water (Mineral Water) 550 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 41.34 g 22%

Protein 67.91 g 35%

Fat 36.89 g 43%

Serving size 1730ml

Cooking steps

1

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

Pour water into a pot and bring to a boil.
3

Once the water is boiling, add the tofu and boil for 2 minutes.
4

Beat the eggs and slowly pour them in while stirring gently.
5

Season with salt and pepper.
6

Add the green onion and boil for 1 more minute to finish.

Tofu Egg Soup

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