Seaweed Tofu Doenjang Soup

Name: Seaweed Tofu Doenjang Soup
Yield: 305 g
Ingredients: Cheongyang Chili Pepper 20 g; Minced Garlic 5 teaspoon; Miso Doenjang Paste 30 g; Chopped Chives 50 g; Cut Dried Seaweed 10 g; Korean Soybean Tofu 190 g

258 kcal

#Low Calorie #Vegan

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Ingredients

Main ingredients

Cheongyang Chili Pepper 20 g
Minced Garlic 1 teaspoon
Miso Doenjang Paste 30 g
Chopped Chives 50 g
Cut Dried Seaweed 10 g
Korean Soybean Tofu 190 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 20.43 g 31%

Protein 21.76 g 33%

Fat 10.28 g 35%

Serving size 305g

Cooking steps

1

Soak the seaweed and rinse thoroughly.
2

Cut the tofu into bite-sized pieces.
3

Add water to a pot and dissolve the doenjang, then bring to a boil.
4

Add the seaweed and tofu to the boiling soup.
5

Add garlic and season to taste.

Seaweed Tofu Doenjang Soup

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