Low-Carb Korean Noodle Soup
Ingredients
Main ingredients
- fish cake 30 g
- fresh carrot 30 g
- fried egg 1 piece
- tofu konjac noodles 1 pack
Seasonings/Sauce
- anchovy broth 100 serving
- seasoned soy sauce 2 ml
Nutrition summary
Carbohydrates
19 g
38%
Protein
13.03 g
26%
Fat
8.05 g
36%
Cooking steps
-
1
Julienne the zucchini, onion, and carrot.
-
2
Blanch the tofu noodles in boiling water.
-
3
Prepare the broth using anchovies and kelp.
-
4
Lightly sauté the vegetables in a pan with a bit of olive oil.
-
5
Bring the broth to a boil, pour it into a bowl, and add the tofu noodles and sautéed vegetables.
-
6
Season with soy sauce and salt to taste.
-
7
Make a thin egg omelet, slice it, and use as garnish.
