Spicy Kimchi Tofu Mushroom Egg Soup
The recipe Spicy Kimchi Tofu Mushroom Egg Soup could satisfy your Korean craving in roughly 45 minutes. This recipe makes 1 servings with 157 calories, 16g of protein, and 8g of fat each. For $12.1 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Jeanettes Healthy Living requires dashi, egg, gochujang, and kimchi. It is perfect for Autumn. It works well as a pricey soup. Many people made this recipe, and 128 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so tremendous. Try Spicy Kimchi Tofu Mushroom Egg Soup, Spicy Tofu Kimchi over Rice, and Spicy Kimchi Tofu Stew for similar recipes.
Servings: 1
Ingredients:
1 cup dashi
1 egg
½ teaspoon gluten-free gochujang, optional
½ cup kimchi
¼ cup tofu, cubed
Equipment:
pot
Cooking instruction summary:
Place dashi, kimchi, enoki mushrooms, tofu and gochujang in small pot. Cook on medium heat until hot, about 6-7 minutes. Reduce heat to low; carefully crack egg in pot; cover pot and cook another 3 minutes. Serve.
Step by step:
1. Place dashi, kimchi, enoki mushrooms, tofu and gochujang in small pot. Cook on medium heat until hot, about 6-7 minutes. Reduce heat to low; carefully crack egg in pot; cover pot and cook another 3 minutes.
2. Serve.
Nutrition Information:
covered percent of daily need
