PCOS Korean Recipes: Lunch - Korean Soup with Whole Wheat Bread
Nutrition per Serving
350
Calories
20g
Protein
40g
Carbs
10g
Fat
Grocery list: dried anchovies, kelp, soybean paste, tofu, zucchini, potato, garlic, whole wheat bread. This meal has a low GI due to the whole wheat bread and high fiber content.
Ingredients
2 cups of water (480 ml), 1/2 cup of dried anchovies (40 g), 1/2 cup of kelp (10 g), 1/2 cup of soybean paste (120 g), 1/2 cup of diced tofu (125 g), 1/2 cup of diced zucchini (75 g), 1/2 cup of diced potato (75 g), 2 cloves of minced garlic, 2 slices of whole wheat bread
Instructions
1. In a pot, add water, dried anchovies, and kelp. Boil for 15 minutes. 2. Remove the anchovies and kelp. 3. Add soybean paste, tofu, zucchini, potato, and garlic. Simmer for 20 minutes. 4. Serve the soup with whole wheat bread.
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