Korean Soup

Korean Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Korean Soup calories by ingredient


Introduction

Ive seen alot of recipes i wanted to take the same basic concept and i made some soup.... Instead of noodled i used tofu noodles and the veggies u pick the veggies you like so i picked out my own and viola! Ive seen alot of recipes i wanted to take the same basic concept and i made some soup.... Instead of noodled i used tofu noodles and the veggies u pick the veggies you like so i picked out my own and viola!
Number of Servings: 6

Ingredients

    2.0 large Egg, fresh, whole, raw
    5.0 tbsp Pepper, red or cayenne
    1.0 cup Beef broth, bouillon, consomme
    0.5 head, medium (about 5-3/4" dia) Cabbage, fresh
    4.0 clove Garlic
    1.0 cup, pieces or slices Mushrooms, fresh
    0.5 cup Peas, frozen
    1.0 tbsp Soy Sauce
    1.5 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
    8.0 oz House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
    1.0 serving Green Onion (fresh-1 stalk)
    3.6 gram bullion cube ( chicken )
    3.6 gram bullion cube

Directions

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.