PCOS Vegetarian Korean Recipes: Lunch - Vegetarian Korean Soup
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
This recipe includes a grocery list of dried seaweed, vegetable broth, soy sauce, sesame oil, garlic, tofu, and green onions. The Glycemic Index (GI) for these ingredients is low, making this a great meal for managing PCOS.
Ingredients
1 cup of dried seaweed (US: 1 cup, Metric: 240 ml), 2 cups of vegetable broth (US: 2 cups, Metric: 480 ml), 1 tablespoon of soy sauce (US: 1 tbsp, Metric: 15 ml), 1 tablespoon of sesame oil (US: 1 tbsp, Metric: 15 ml), 2 cloves of garlic (US: 2 cloves, Metric: 2 cloves), 1/2 block of tofu (US: 1/2 block, Metric: 200 g), 2 green onions (US: 2 onions, Metric: 2 onions)
Instructions
1. Soak the dried seaweed in water for 20 minutes. 2. In a pot, bring the vegetable broth to a boil. 3. Add the soaked seaweed, soy sauce, sesame oil, and minced garlic to the pot. 4. Simmer for 15 minutes. 5. Add the tofu and simmer for another 5 minutes. 6. Garnish with chopped green onions before serving.
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