Soft Tofu Crab Stick Egg Soup

Name: Soft Tofu Crab Stick Egg Soup
Yield: 371 g
Ingredients: Fresh Egg 55 pcs; Protein Crab Stick 100 g; Myungin Soft Tofu (Korean Soybean) 100 g; Salt 1 tsp (1/3 tsp); Korean Soy Sauce for Soup 15 ml; Anchovy Broth 100 serving

253 kcal

#low sugar #high protein #low calorie

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Ingredients

Main ingredients

Fresh Egg 1 pcs
Protein Crab Stick 100 g
Myungin Soft Tofu (Korean Soybean) 100 g

Seasonings/Sauce

Salt 1 tsp (1/3 tsp)
Korean Soy Sauce for Soup 15 ml
Anchovy Broth 100 serving

Nutrition summary

Carbohydrates 14.48 g 24%

Protein 26.4 g 43%

Fat 9.14 g 33%

Serving size 371g

Cooking steps

1

Cut the soft tofu into bite-sized pieces.
2

Shred the crab sticks into small strips.
3

Beat the eggs and set aside.
4

Pour water into a pot and bring it to a boil.
5

Once the water boils, add the soft tofu and crab sticks.
6

Let it simmer for a while, then slowly pour in the beaten eggs.
7

Season with salt and pepper to taste.
8

Stir well and simmer one more time before serving.

Soft Tofu Crab Stick Egg Soup

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