Soybean Sprout and Tofu Soup

Name: Soybean Sprout and Tofu Soup
Yield: 353 g
Ingredients: Green Onion 20 g; Soybean Sprout 50 g; Tofu 250 serving; Anchovy Fish Sauce 10 g; Low-Sodium Fermented Kelp Soy Sauce 15 ml; Salt 1 g; Beef Bone Broth Soup Tablet 7 g

310 kcal

#Soybean Sprout Soup #Tofu Soup #Soup Recipes #Hangover Soup #Low Calorie #Simple Cooking #Vegetarian #Korean Cuisine #Diet #Light Soup

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Ingredients

Main ingredients

Green Onion 20 g
Soybean Sprout 50 g
Tofu 2 serving

Seasonings/Sauce

Anchovy Fish Sauce 10 g
Low-Sodium Fermented Kelp Soy Sauce 15 ml
Salt 1 g
Beef Bone Broth Soup Tablet 7 g

Nutrition summary

Carbohydrates 19.34 g 25%

Protein 28.05 g 36%

Fat 13.41 g 39%

Serving size 353g

Cooking steps

1

Wash the soybean sprouts and tofu thoroughly, trim the sprouts, and cut the tofu into bite-sized cubes.
2

Add water to a pot and bring the soybean sprouts to a boil.
3

Once the sprouts are cooked, add the tofu and simmer a bit longer.
4

Season with minced garlic, soup soy sauce, and salt.
5

Finely slice green onions, add them in, simmer briefly, then turn off the heat.

Soybean Sprout and Tofu Soup

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