Tofu Noodle Egg Seaweed Soup

Name: Tofu Noodle Egg Seaweed Soup
Yield: 294 g
Ingredients: boiled egg 90 pc; sesame oil 10 spoon; tuna extract 10 g; dark soy sauce 10 ml; anchovy broth powder (1 minute) 4 g; fresh seaweed 70 side dish bowl; tofu noodles 100 g

438 kcal

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Ingredients

Main ingredients

boiled egg 2 pc
sesame oil 1 spoon
tuna extract 10 g
dark soy sauce 10 ml
anchovy broth powder (1 minute) 4 g
fresh seaweed 1 side dish bowl
tofu noodles 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 11.99 g 11%

Protein 34.16 g 31%

Fat 28.05 g 58%

Serving size 294g

Cooking steps

1

Blanch the tofu noodles in boiling water, then drain them in a strainer.
2

Beat the eggs and set aside.
3

Soak the seaweed in cold water, then squeeze out the excess water.
4

Pour water into a pot, add the seaweed, and bring to a boil.
5

When the broth boils, add the tofu noodles.
6

Slowly pour in the beaten eggs while stirring.
7

Season with salt and pepper to taste.

Tofu Noodle Egg Seaweed Soup

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