Korean Vegetable Soup

Korean Vegetable Soup is a vibrant and nourishing dish packed with seasonal vegetables and gentle spices, perfect for a healthy lunch. This warming soup not only delights the palate but also provides a comforting, satisfying experience.

Ingredients

• Water - 500 ml
• Vegetable broth - 250 ml
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Mushrooms (shiitake or button) - 100 g, sliced
• Spinach - 50 g, fresh
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, grated
• Soy sauce - 2 tbsp
• Sesame oil - 1 tbsp
• Salt - to taste
• Black pepper - to taste
• Tofu - 100 g, cubed (optional)

Steps

1. In a pot, combine water and vegetable broth; bring to a boil.
2. Add minced garlic and grated ginger to the boiling broth.
3. Stir in sliced carrots and cook for 5 minutes until slightly tender.
4. Add diced zucchini and sliced mushrooms; simmer for an additional 5 minutes.
5. Incorporate the fresh spinach and cubed tofu, if using, and cook for another 3 minutes.
6. Season the soup with soy sauce, sesame oil, salt, and black pepper to taste.
7. Finally, stir in the chopped green onion just before serving.
8. Ladle the soup into bowls and enjoy hot.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.
• High in fiber, aiding in digestion and promoting satiety.

Tags