Korean soft tofu soup
with zucchini, scallions, shiitake mushrooms and pepper
A variety of fresh vegetables are cooked in a delicious broth made with soy sauce, hoisin, mirin and sesame oil. You'll be taken on a trip through Asia!
-
Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten, sesame
Utensils:
Ingredients
Scallion
Garlic
Ginger
Zucchini
Shiitake mushrooms
Italian pepper
Soft tofu
Toasted sesame seeds
Sweet red paprika powder
Korean sauce
Vegetable broth
Chives
Bean sprouts
Fine corn flour
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1636
391
27
4
33
18
7
12
0
679
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Finely chop the garlic and ginger. Cut the scallions in thin diagonal slices. Cut the zucchini in half lengthwise and then into thin slices. Cut the shiitakes into slices. Cut the pepper into thin strips. Cut the tofu in cubes of 1cm.
2.
Heat 2 tablespoons of oil in a pot and sauté the garlic and ginger for a few seconds. Add the paprika powder (reserve some to garnish the dish). Mix it and cover it with 800ml of water, the vegetable broth and the fine corn flour. Bring it to a boil, while stirring occasionally to dissolve the flour. Add the tofu and let it cook for 5 minutes. Reduce the heat and add the Korean sauce. Let it cook for 1 minute and add the vegetables including the bean sprouts. Cook until the vegetables are tender.
3.