Name: Spicy Korean Tofu and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounce Silken tofu; 0.5 large Egg; 0.5 cup Shiitake mushrooms; 0.5 cup Zucchini; 1 tablespoon Gochugaru; 1 clove Garlic; 0.5 teaspoon Fresh ginger; 1 tablespoon Tamari; 0.25 teaspoon Sesame oil; 1 cup Vegetable broth; 1 stalk Green onion; 0.25 teaspoon Sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spicy Korean Tofu and Vegetable Stew

Silken tofu and earthy shiitake mushrooms simmered in a fiery, aromatic broth for a comforting and deeply savory experience.

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NUTRITION

Protein

21.0g

Fat

12.6g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

7 ounce Silken tofu

0.5 large Egg

0.5 cup Shiitake mushrooms

0.5 cup Zucchini

1 tablespoon Gochugaru

1 clove Garlic

0.5 teaspoon Fresh ginger

1 tablespoon Tamari

0.25 teaspoon Sesame oil

1 cup Vegetable broth

1 stalk Green onion

0.25 teaspoon Sea salt

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PREPARATION

1
In a small pot, heat the sesame oil over medium heat.
2
Add the minced garlic, grated ginger, and gochugaru, stirring for 1 minute until fragrant.
3
Pour in the vegetable broth and tamari, then bring the mixture to a gentle simmer.
4
Stir in the sliced shiitake mushrooms and diced zucchini, cooking for 3 minutes until slightly softened.
5
Carefully add the silken tofu in large chunks and season with sea salt.
6
Crack the egg into the simmering broth and let it poach for 2 minutes until the white is set.
7
Garnish with sliced green onions and serve immediately while steaming hot.