Korean Tofu Soup Recipe | Yummly

Korean Tofu Soup

SEE AND SAVOUR(6)
Joshua Bibbee: "Great. You don’t really need the egg but it’s a n…" Read More
11Ingredients
65Minutes
90Calories
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Ingredients

US|METRIC
  • 1 cup kimchi
  • 1 cup kimchi (liquid)
  • 3 tablespoons gochujang
  • 2 green onion (chopped)
  • 1 package silken tofu (cubed)
  • 1 package mushrooms (enokitake)
  • 2 eggs
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon sesame seeds
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    NutritionView More

    90Calories
    Sodium54% DV1300mg
    Fat8% DV5g
    Protein14% DV7g
    Carbs2% DV5g
    Fiber8% DV2g
    Calories90Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol105mg35%
    Sodium1300mg54%
    Potassium290mg8%
    Protein7g14%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A10%
    Vitamin C6%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Joy Hur 2 days ago
    It didn’t taste bad however its flavor resembles kimchi stew more than Korean tofu soup. Kimchi and gochujang overpowered everything so it didn’t resemble the Korean tofu soup I’m used to. But this is just my opinion.
    Joshua Bibbee 17 days ago
    Great. You don’t really need the egg but it’s a nive addition
    Mannie V. 2 months ago
    Easy and delicious!!! Next time, I’ll be adding more kimchi in it 😊
    Windy Benson 3 months ago
    Delicious, will make again. Added more eggs.
    Jaycie 4 months ago
    This turned out amazing!
    Kelsey Bae a year ago
    This recipe is good but I added some frozen seafood and stew beef thinly cut!

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