Banchan Soup

Banchan Soup is a vibrant and nutritious Korean dish that combines the flavors of various banchan side dishes into a comforting soup. This light yet satisfying meal is perfect for a healthy lunch, featuring fresh vegetables and tofu in a savory broth.

Ingredients

• Vegetable broth - 500 ml
• Firm tofu - 150 g, cubed
• Spinach - 100 g, fresh
• Carrot - 1 medium, julienned
• Mushrooms (shiitake or button) - 100 g, sliced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Red pepper flakes - 1 teaspoon (optional)
• Salt - to taste
• Pepper - to taste
• Sesame seeds - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced mushrooms and carrots to the pot, cooking for another 3-4 minutes until they soften.
3. Pour in the vegetable broth and bring to a gentle boil.
4. Once boiling, add the cubed tofu and reduce the heat to a simmer. Cook for 5 minutes.
5. Stir in the fresh spinach, soy sauce, and red pepper flakes (if using). Simmer for an additional 2-3 minutes until the spinach is wilted.
6. Season with salt and pepper to taste, then remove from heat.
7. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein from tofu, supporting muscle health.

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