soft tofu soup ..

Korean styled

1/2 shallot (2.5cal)
2.5 garlic cloves
3 shiitake mushrooms (30cal)
1 oz beef (58.33cal)
2 green onions
1.5 tbs red pepper flakes
1/2 package soft tofu (90cal)
1 egg (80cal)
1/2 tomato (18cal)
2/3 cup cloud ear fungus (15cal)
seasoning salt
black pepper

Total Calories: 293.83


First off, I'd like to say the original recipe included lots of seafood, also it included olive oil and sesame oil .. but I cut it all out cuz it saves me from consuming a lot more calories. For future reference, I'd probably add sliced fish tofu or fish balls, as well as maybe 1/2 tbs chicken bouillon powder for flavor.

Put 3 cups of water in your pot, I used a non stick skillet. Add the sliced up shallot, shiitake and pressed garlic. Boil on high for 10 minutes, then turn to low medium heat and simmer for 10 more minutes. Pour it into a bowl.

Saute the beef with some black pepper, add the mushroom from your soup, maybe a few pieces of garlic and shallot too. Add the red pepper flakes, stir for 1 minute.

Put the soup back in, add the entire tofu piece in and break it apart into pieces in the soup.

When boiling, add green onions and if it's not spicy enough, add a red chilli pepper.

Crack an egg into it before serving.


I wish I had a stone pot .. the flavor of the garlic, shallot, tofu and egg mixed into the soup .. pretty good. I don't eat garlic though so I picked the pieces out.

Double the ingredients for a bigger portion, that was only for myself so yah ..