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Luffa Soup with Beancurd Skin

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Luffa Soup with Beancurd Skin
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Luffa Soup with Beancurd Skin
25 min
Mudah
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39 5.1g / 39%
40 11.8g / 40%
21 6.3g / 21%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Asian - style Easy Main course

Luffa Soup with Beancurd Skin

(0)
25 Min
Mudah

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  tbsp
Cooking Oil
3 
Shallots
3  cloves
Garlic
0.5  tsp
Black Pepper Powder
1  L
Water
2  cubes
MAGGI® Ikan Bilis Stock Cube
500  g
Luffa
1  slice
Soo Hoon
1  pc
Dried Bean Curd Skin
3 
Egg
1  sprig
Red chili
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Nutrition Value

Carbohydrates
11.86 g
Energy
156.34 kcal
Fats
5.16 g
Protein
6.4 g
Information per serving

Instruction

25 Minutes

  • Step1

    2 Min
    Heat the cooking oil, saute the pounded shallots and garlic until fragrant.

  • Step2

    1 Min
    Add black pepper, stir-fry for a while.

  • Step3

    5 Min
    Add water and MAGGI® Ikan Bilis Stock Cubes. Simmer.

  • Step4

    10 Min
    Add in the luffa. Simmer until soft.

  • Step5

    5 Min
    Add soaked soo hoon and beacurd skin. Simmer for a while.

  • Step6

    2 Min
    Add eggs and red chilies. Simmer until the eggs are cooked. Ready to be served.
Luffa Soup with Beancurd Skin

Step1 of 6

Heat the cooking oil, saute the pounded shallots and garlic until fragrant.

Luffa Soup with Beancurd Skin

Step2 of 6

Add black pepper, stir-fry for a while.

Luffa Soup with Beancurd Skin

Step3 of 6

Add water and MAGGI® Ikan Bilis Stock Cubes. Simmer.

Luffa Soup with Beancurd Skin

Step4 of 6

Add in the luffa. Simmer until soft.

Luffa Soup with Beancurd Skin

Step5 of 6

Add soaked soo hoon and beacurd skin. Simmer for a while.

Luffa Soup with Beancurd Skin

Step6 of 6

Add eggs and red chilies. Simmer until the eggs are cooked. Ready to be served.

Recipe PDF

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