Korean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 large Egg, fresh, whole, raw5.0 tbsp Pepper, red or cayenne1.0 cup Beef broth, bouillon, consomme0.5 head, medium (about 5-3/4" dia) Cabbage, fresh4.0 clove Garlic1.0 cup, pieces or slices Mushrooms, fresh0.5 cup Peas, frozen1.0 tbsp Soy Sauce1.5 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)8.0 oz House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute1.0 serving Green Onion (fresh-1 stalk)3.6 gram bullion cube ( chicken )3.6 gram bullion cube
Chop all ingredients to the bite sizes you will want. Place them in the pot ( except eggs) with the bullion cubed and broth. Bring all the ingredients to a boil to soften all your veggies. When your veggies are the texture you like stir in eggs and keep stirring to streak them through loosely...for one minute....then serve!
Serving Size: 6 servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user KIDDKANNIBAL.
Number of Servings: 6.0
Recipe submitted by SparkPeople user KIDDKANNIBAL.
Nutritional Info Amount Per Serving
- Calories: 91.4
- Total Fat: 2.9 g
- Cholesterol: 62.0 mg
- Sodium: 344.0 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 4.6 g
- Protein: 5.9 g
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