Serves 2
Directions
- 1Chop the zucchini, onion, and tofu into small cubes.
- 2In a small bowl, mix together gochujang, gochugaru, doenjang, minced garlic, and soy sauce to make your broth sauce.
- 3Add the chopped veggies, broth sauce, and meat into a meal prep container.
- 4Seal the container and freeze overnight or until ready to eat.
- 5When ready to eat, remove the lid and microwave the container for 15 seconds to easily remove the frozen block of ingredients.
- 6In a pot on high heat, add the frozen block of ingredients and chicken bone broth and cover with a lid as it comes to a boil.
- 7Boil until everything is cooked through.
- 8Enjoy the soup.
Ingredients
- 1 whole zucchini
- 1 medium yellow onion
- 0.5 block medium firm tofu
- 4 oz thinly sliced chuck steak
- 3 cups chicken bone broth
- 1 tbsp gochujang (korean red chili paste)
- 0.5 tbsp gochugaru (korean spicy chilli flakes)
- 1 tbsp doenjang (fermented soybean paste)
- 1 tbsp minced garlic
- 1 tbsp soy sauce
Equipment
knifecutting boardmeal prep containerpotlidwooden spoonmicrowave
Tips
- You can easily make a week's worth of frozen soup kits all at once.
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