Seaweed, Tofu, and Egg Soup recipe - ingredients, nutrition and when to eat it
This is a mild, clear soup with seaweed, tofu, and egg. The light broth pairs with a gentle hint of the sea from the seaweed, making it a simple lunch or…
This is a mild, clear soup with seaweed, tofu, and egg. The light broth pairs with a gentle hint of the sea from the seaweed, making it a simple lunch or dinner with rice.
Soups & stews · 15 minutes to cook
Nutrition (per 642.5g serving): 187.6 kcal · protein 14g · carbohydrate 5.3g · fat 12.2g · sodium 917.5mg
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: Stirring vigorously right after adding the egg can make the broth cloudy. Let it set slightly, then stir just once or twice.
Tips: Taste at the end and add salt a little at a time to balance the saltiness of the soup soy sauce.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Tofu — 0.3 block
- Egg — 1 pc
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 g