Korean soup I often serve with brown rice to add to the soup. More veggies B good. More tofu is OK.
1) make fish stock
- combine water, kelp and anchovies
- bring to a boil
- after 5 minutes remove kelp
- after 5 minutes strain out fish
2) add ingredients
- add bean paste (heaping tablespoons) + onions
- bring back to a boil
- add red & green peppers + Korean crushed red pepper + garlic + 2 handfuls tofu
- bring back to a boil
- add remaining tofu + green onion + zucchini
- boil for 5 minutes
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 64 | ||
Calories from Fat: 23 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 39.1mg | 1 % | |
Potassium 285.4mg | 8 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.2g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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