(Plus 118 cal of cherries 😅)
Also, I don’t claim this to be super authentic- just a lower calorie version of one of my favorite soups to make!
Makes 2 servings, 304 cal per serving
Ingredients
1. 11 oz Soft tofu (I use Pulmone that comes in a tube from Hmart)
2. 6.5 oz green cabbage, chopped
3. 5 oz zucchini, chopped
4. 4 oz mushrooms, chopped
5. 4 oz kimchi
6. 10 g gochugaru (Korean chili powder)
6. 1 can / 3 oz tuna in water
7. 20 g Dasida (optional, beef stock powder)
8. 1 T sesame oil
9. 2 packages / 16 oz total tofu shirataki noodles
Directions
1. Chop all the veggies to bite size
2. Heat a pot over medium heat and add the sesame oil. Add the kimchi and mushrooms and stir fry for a few minutes.
3. Add in the zucchini, cabbage, tuna, gochugaru and stir to combine
4. Add in enough water to just cover the veggies. Add in the Dasida, if using.
5. Boil the soup for 8-10 minutes or until the veggies are almost done
6. Add in the soft tofu, breaking it very gently into large chunks
7. Boil the shirataki noodles in a separate pot according to package directions
8. Add the noodles to the soup and stir gently to combine
9. Enjoy!
by Extra-Zesty