Egg Radish Soft Tofu Dumpling Soup

Name: Egg Radish Soft Tofu Dumpling Soup
Total time: 20 min
Yield: 982 g
Ingredients: minced garlic 5 teaspoon; Somssitang Today Broth Anchovy 7 piece; chicken breast dumpling 180 pack; onion 80 g; fresh egg 110 egg; Korean wheat potato balls 150 g; Mongle Mongle old-style soft tofu 450 g

Cook 20 min Difficulty EASY 936 kcal

#dumpling soup #soft tofu dish #egg dish #radish dish #soup dish #Korean cuisine #easy Korean #winter food #hangover soup #low-calorie diet

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Ingredients

Main ingredients

minced garlic 1 teaspoon
Somssitang Today Broth Anchovy 2 piece
chicken breast dumpling 1 pack
onion 80 g
fresh egg 2 egg
Korean wheat potato balls 150 g
Mongle Mongle old-style soft tofu 450 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 126.13 g 54%

Protein 46.15 g 20%

Fat 26.85 g 26%

Serving size 982g

Cooking steps

1

Slice the radish and green onion thinly.
2

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

Add anchovies for broth and radish, and simmer for 10 minutes.
4

Remove the anchovies, then add soft tofu and dumplings.
5

Once boiling, gently drizzle in beaten eggs.
6

Season with salt and pepper to taste.
7

Add green onion and let it boil briefly.
8

Transfer to a bowl to finish.

Egg Radish Soft Tofu Dumpling Soup

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