Enoki Mushroom, Tofu, and Egg Doenjang Soup

Name: Enoki Mushroom, Tofu, and Egg Doenjang Soup
Total time: 15 min
Yield: 215 g
Ingredients: Enoki mushroom 45 g; Fresh egg 55 pcs; Chon tofu 80 g; Dadam Beef Doenjang Stew Seasoning 35 g

Cook 15 min Difficulty EASY 249 kcal

#Doenjang soup #Tofu dish #Egg dish #Enoki mushroom dish #Soup #Korean food #Home-cooked meal #Easy recipe #Low-calorie #Healthy meal

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Ingredients

Main ingredients

Enoki mushroom 45 g
Fresh egg 1 pcs
Chon tofu 80 g

Seasonings/Sauce

Dadam Beef Doenjang Stew Seasoning 35 g

Nutrition summary

Carbohydrates 10.83 g 18%

Protein 18.45 g 30%

Fat 13.99 g 52%

Serving size 215g

Cooking steps

1

Pour 400ml of water into a pot and bring it to a boil.
2

Once the water is boiling, add about 40g of Dadam Beef Doenjang Stew Seasoning and mix well.
3

Dice the tofu, trim the root of the enoki mushrooms and tear them into bite-sized pieces, then add both to the pot. Boil for 3-5 minutes.
4

Beat 1 egg and slowly pour it into the soup, gently stirring to cook it softly.
5

Optionally, add green onion and Cheongyang chili pepper to taste, bring to a boil once more, and finish.

Enoki Mushroom, Tofu, and Egg Doenjang Soup

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