Lunch · Korean
Korean-style soft tofu soup
A spicy, savory soup with silken tofu and vegetables, in the style of sundubu-jjigae.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 1 tsp sesame oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tsp red pepper flakes
- 600 ml vegetable broth
- 300 g soft tofu, cubed
- 100 g baby spinach
- 2 large eggs
- 2 green onions, sliced
Method
Heat the sesame oil in a pot and sauté the onion for 4 minutes until soft.
Add the garlic and red pepper flakes and cook for 30 seconds.
Add the vegetable broth and bring to a simmer.
Add the tofu and spinach and simmer for 5 minutes.
Crack the eggs directly into the simmering soup and cook for 2 minutes until just set.
Top with green onions before serving.