AI-generated imageClear Spinach, Tofu and Egg Soup (3 Servings)
A mild Korean-style clear soup with spinach, tofu and fully cooked egg in anchovy stock.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Trim and wash spinach thoroughly; cut into 4–5 cm lengths.
- 02
Cut tofu into 1.5 cm cubes, beat eggs thoroughly and slice green onion.
- 03
Boil 850 ml anchovy broth, season with soup soy sauce, add tofu and spinach and simmer 2–3 minutes.
- 04
Pour in egg in a thin stream without immediately stirring; cook until completely set.
- 05
Add green onion, briefly simmer and adjust salt before serving hot.
Helpful source links
Before you cook
Wash spinach and fully set eggs. Check egg, soy, fish and possible wheat in soy sauce.
Allergens: egg, soy, fish, wheat (check sauce)
Image & source credits
AI-generated image.
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