Egg Tofu Soup

Name: Egg Tofu Soup
Total time: 30 min
Yield: 1285 g
Ingredients: Anchovy Broth 500 servings; Soup Soy Sauce 20 ml; Green Onion 100 g; Fresh Egg 275 pcs; Savory Organic Tofu for Pan-fry 290 g; Tofu Noodles 100 g

Cook 30 min Difficulty EASY 846 kcal

#Low-carb #High-protein #Low-calorie

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Ingredients

Main ingredients

Anchovy Broth 5 servings
Soup Soy Sauce 20 ml
Green Onion 100 g
Fresh Egg 5 pcs
Savory Organic Tofu for Pan-fry 290 g
Tofu Noodles 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 27.32 g 13%

Protein 70.04 g 33%

Fat 51.09 g 54%

Serving size 1285g

Cooking steps

1

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

Beat the eggs and set aside.
3

Pour water into a pot and bring to a boil.
4

When the water boils, add the tofu and cook for about 2 minutes.
5

Slowly pour in the beaten eggs while stirring.
6

Add green onion and season with salt and black pepper.
7

Bring to a gentle boil one more time, then serve.

Egg Tofu Soup

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