AI-generated imageGentle Soft Tofu and Egg Soup (2 servings)
Mild Korean home soup featuring soft tofu and fully cooked eggs, made in one pot.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and slice the scallion and lightly beat two eggs in a bowl.
- 02
Bring 700 mL water and an anchovy stock sachet to a boil, simmer around five minutes, then remove it. Follow package directions where different.
- 03
Add soup soy sauce and garlic, spoon in 300 g soft tofu and simmer gently for about two minutes.
- 04
Drizzle in beaten egg while the broth bubbles, and cook until all the egg is completely set.
- 05
Add scallion and perilla oil, check seasoning and let cool enough to prevent burns before eating.
Helpful source links
Before you cook
Cook eggs until fully set. Check egg, fish, soy and possible wheat allergies; refrigerate leftovers within two hours and reheat thoroughly.
Allergens: EGG, SOY, FISH (anchovy broth), WHEAT (possible in soy sauce)
Image & source credits
AI-generated image.
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