Chrysanthemum Tofu Soup

Chrysanthemum Tofu Soup

5.0 1 rating

Prep. 5min

Total 2 h 10min

6 portions

Ingredients

daikon (Japanese radish) cut in small chunks
600 g
Chinese red dates pitted
10
dried oysters soaked to soften
8
water
1400 g
salt adjust to taste
1 tsp
silken tofu (approx. 1 block)
300 g
wolfberries (goji) soaked to soften, to garnish
6

Nutrition per 1 portion

Calories 99 kcal / 414 kJ

Protein 6 g

Fat 3 g

Carbohydrates 14 g

Fiber 3 g

Saturated fat 0 g

Sodium 421 mg

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