Scallop Hangover Soup

Ingredients

재료 Green Chili(2g), Red Chili(1g), Radish(80g), Carrot(30g), Onion(50g) Yellow Bell Pepper(30g), Tofu(100g) Broth, Bean Sprouts(80g), Kelp(7g), Scallop(70g), Water(300g) Tomato Sauce, Tomato(200g), Red Bell Pepper(30g), Chili Powder(20g) Balsamic Vinegar(13g) 양념 Chopped Garlic(15g)

Instructions

1. 1

   Cut the chili diagonally, and slice the radish, carrot, onion, yellow bell pepper, and tofu flat.

   
2. 2

   Blend the tomato sauce ingredients to make tomato sauce.

   
3. 3

   Stir-fry the flat-sliced ingredients excluding the tofu in an oiled pan (5g), then add the blended tomato sauce and stir-fry to make tomato vegetable sauce.

   
4. 4

   Add the broth ingredients to the pot, and once boiling, remove the kelp and add chopped garlic; once boiling again, remove the bean sprouts and scallop and set aside.

   
5. 5

   Add tomato vegetable sauce to the broth and boil, and finally add tofu and boil for about 2 minutes.

   
6. 6

   Place in a bowl and top with the reserved bean sprouts, scallop, and chili to finish.