Description
A quick and nutritious Japanese Glass Noodle Soup featuring egg, tofu, mushrooms, and seaweed, perfect for busy weeknights.
Ingredients
Scale
- 100g Glass Noodles
- 2 Eggs
- 200g Firm Tofu, cubed
- 100g Mushrooms, sliced
- 1 sheet Wakame, rehydrated
- 4 cups Vegetable Broth
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- Fresh Scallions, sliced (for garnish)
- Salt and Pepper, to taste
Instructions
- Soak the glass noodles in hot water for about 10 minutes until soft.
- In a large pot, heat sesame oil and sauté sliced mushrooms for 3-4 minutes until tender.
- Add vegetable broth, soy sauce, and wakame to the pot. Bring to a gentle boil.
- Gently add cubed tofu and simmer for 5 minutes.
- Beat the eggs in a bowl and slowly drizzle into the simmering soup while stirring gently.
- Add the soaked glass noodles back into the pot and stir to combine. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh scallions. Serve hot.
Notes
Customize with additional vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 110mg