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Vegetarian Soft Tofu Stew

Name: Vegetarian Soft Tofu Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 350 g Soft Tofu (Silken); 0.5 medium Onion; 3 cloves Garlic; 100 g Spinach; 1.5 tbsp Gochugaru (Korean Chili Flakes); 2 cups Vegetable Broth; 1 tbsp Soy Sauce; 1 tbsp Olive Oil; 2 pieces Eggs

A spicy, warming Korean soft tofu stew packed with protein, fresh spinach, and mushrooms in a rich garlic-chili broth.

Prep 15 minCook 15 minTotal 30 min2 servingsmedium

KoreanVegetarianPeanut-FreeMuscle-GainLow-Carb

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Ingredients

Soft Tofu (Silken)350 g
Onion0.5 medium
Garlic3 cloves
Spinach100 g
Gochugaru (Korean Chili Flakes)1.5 tbsp
Vegetable Broth2 cups
Soy Sauce1 tbsp
Olive Oil1 tbsp
Eggs2 pieces

Instructions

1
Finely chop the onion and mince the garlic.
2
In a pot, heat olive oil over medium heat. Add the onion, garlic, and Gochugaru. Stir-fry constantly for 1-2 minutes until fragrant, being careful not to burn the chili.
3
Pour in the vegetable broth and soy sauce. Bring to a boil.
4
Gently spoon the silken tofu into the boiling broth in large chunks. Let it simmer for 5 minutes.
5
Add the spinach and let it wilt into the soup.
6
Crack the eggs directly into the boiling stew. Simmer for another 2 minutes until the egg whites are cooked but the yolks remain runny. Serve immediately.

Nutrition

Estimated, per serving

290kcal

Calories

19g

Protein

15g

Carbs

17g

Fat

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