CookGo
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Tofu Mugwort Soup

Coût $8, économiser $12

Source: Recommended by CookGo

  • 30 Min
  • 3 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 2 handfuls mugwort
    • 🧅 1 stalk green onion

  • Protein

    • 🧈 1/2 block tofu

  • Seasoning

    • 🧄 2 cloves garlic
    • 3 tbsp doenjang (fermented soybean paste)

  • Broth

    • 6 cups kelp and anchovy stock

ÉTAPES

1

Prepare 2 handfuls of cleaned mugwort.

2

In a pot, crumble 1/2 block of tofu by hand.

3

Add 2 minced garlic cloves, 1/2 stalk of chopped white part of green onion, and 3 tbsp of doenjang.

4

Pour 6 cups of kelp and anchovy stock into the pot and stir well.

5

Once the soup is boiling, gradually add the mugwort, ensuring it doesn't clump together.

6

Add the chopped green part of the remaining green onion and boil once more before serving.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 10g
    Protéines
  • 8g
    Glucides
  • 4g
    Graisses

💡 Astuces

Use fresh mugwort for the best flavor.This soup can be stored in the fridge for up to 2 days.Adjust the amount of doenjang based on your preferred saltiness.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.