Tofu Soup recipe - ingredients, nutrition and when to eat it
This light, delicate soup is simmered with tofu and egg. It’s a good choice for breakfast or a light dinner when you want a warm, comforting meal.
Soups & stews · 15 minutes to cook
Nutrition (per 637.5g serving): 225.5 kcal · protein 23.4g · carbohydrate 8.2g · fat 11.4g · sodium 1068.7mg
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: After adding the egg, let it set briefly before stirring so soft ribbons form.
Tips: Don’t simmer the tofu for too long so it keeps its shape.
Tips: If you’re concerned about bitterness from the anchovies, remove their heads and innards before using them.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 5 g
- Kombu — 3 g
- Tofu — 150 g
- Egg — 1 pc
- Green onion — 20 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp