⇩ Full Recipe 🥘 ⇩
Macros per serving:
Protein: 38g
Carbs: 21g
Fat: 16g
Calories: 391
Ingredients per 2 servings (makes 2 portions of soup):
– 1 zucchini, whole
– 1 yellow onion, medium
– 1/2 block medium firm tofu
– 4 oz thinly sliced chuck steak
– 3 cups chicken bone broth
– 1 tbsp gochujang (korean red chili paste)
– 1/2 tbsp gochugaru (korean spicy chilli flakes)
– 1 tbsp doenjang (fermented soybean paste)
– 1 tbsp minced garlic
– 1 tbsp soy sauce
How to make it yourself:
1. Chop your zucchini, onion, and tofu into small cubes
2. In a small bowl, mix together gochujang, gochugaru, doenjang, minced garlic, and soy sauce to make your broth sauce
3. In a meal prep container, add your chopped veggies, broth sauce, and meat
4. Seal the container and freeze overnight or until ready to eat
5. When ready to eat, remove the lid & microwave the container for 15 seconds to make it easy to remove the frozen block of ingredients
6. In a pot on high heat, add your frozen block if ingredients and chicken bone broth and cover with a lid as it comes to a boil
7. Boil until everything is cooked through and enjoy!
📩 Save this Gochujang Jjigae Frozen Soup Kit (Chili Paste Stew) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe 🙂
#highprotein #lowcalorie #mealprep #weightlossrecipes