Kimchi seafood tofu soup
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tsp canola oil Garlic, 1 clove (remove) *Kochujang, 1 tbsp (remove) *Snow Peas, fresh, 1 cup (remove) *Raw Nappa Cabbage, 2 cup (remove) *Kimchi, 1 cup (remove) *Campbell's low sodium chicken broth, 4 cup (remove) Poached Egg, 3 large (remove) Mori-Nu, Tofu, silken, soft, 454 grams (remove) Scallops, raw, 4 oz (remove) Squid, raw, 3 oz (remove)
Warm canola oil in dutch oven over medium high. Saute 1 clove of garlic (chopped) for 1 min. Add 1 tbsp of kochujang. Stir for 1 min. Add Snow peas and cabbage. Toss. Add Chicken broth and kimchi. Bring to boil. Reduce to simmer. Add tofu in 2 pieces. Do not stir. Add scallops and squid. Crack eggs and let them poach in liquid
Serving Size: 3, 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user ECHUCK.
Serving Size: 3, 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user ECHUCK.
Nutritional Info Amount Per Serving
- Calories: 303.1
- Total Fat: 11.4 g
- Cholesterol: 289.5 mg
- Sodium: 1,473.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.0 g
- Protein: 29.6 g
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