Community recipe

Tofu and Egg Soup

Name: Tofu and Egg Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300 g Tofu (Cut into small cubes); 3 Egg (Beaten); 100 g Onion (Thinly sliced); 50 g Korean green onion (Finely chopped); 1 tsp Minced garlic; 1.5 tbsp Korean soup soy sauce; 1200 ml Water; 0.5 tsp Salt (To taste)

A simple breakfast soup with tofu and eggs simmered in a gentle broth

Base: 4 servings
25 min
5 steps
130 kcal a serving

Translated automatically from 한국어. Read the original

Ingredients

Servings

300 gTofu (Cut into small cubes)
3Egg (Beaten)
100 gOnion (Thinly sliced)
50 gKorean green onion (Finely chopped)
1 tspMinced garlic
1.5 tbspKorean soup soy sauce
1200 mlWater
0.5 tspSalt (To taste)

Steps

1
Add water and onion to a pot and bring to a boil.
2
Once it starts boiling, add the tofu and minced garlic.
3
Add the Korean soup soy sauce and simmer for about 5 minutes.
4
Slowly pour in the beaten egg to cook.
5
Add the Korean green onion and season with salt to taste.