Tofu and Egg Soup with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This clear soup from Gaeseong is made by seasoning tofu and eggs with salted shrimp. Mild and tender, it works well for breakfast or a light lunch or dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 538g serving): 218 kcal · protein 21.7g · carbohydrate 9.2g · fat 11.2g · sodium 1217.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pour the egg in a thin stream while the broth is boiling to create soft ribbons.
Tips: Salted shrimp varies in saltiness, so don't add it all at once; taste and adjust as you go.
Tips: Instead of stirring frequently with a ladle, gently shake the pot so the tofu doesn't break apart.
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Ingredients (1 serving)
- Water — 300 ml
- Dried kelp — 5 g
- Tofu — 150 g
- Salted shrimp — 1 Tbsp
- Egg — 1 pc
- Green onion — 15 g
- Garlic — 1 tsp