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Tofu Mugwort Soup

Chi phí $8, lưu $12

Nguồn: Recommended by CookGo

  • 30 Min
  • 3 Số suất
  • $8

NGUYÊN LIỆU

  • 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

BƯỚC

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.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

120

Calo

  • 10g
    Protein
  • 8g
    Carbohydrate
  • 4g
    Chất béo

💡 Mẹo

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.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.