Instructions

1. 1

   Slice zucchini into half-moons, onion into strips, and chiffonade the perilla leaves.

2. 2

   Bring anchovy broth to a boil, then add onion and zucchini and cook for 5 minutes.

3. 3

   Add minced garlic and soup soy sauce, then spoon in large chunks of tofu.

4. 4

   Simmer over medium heat for 5 minutes so the tofu absorbs flavor.

5. 5

   Just before turning off heat, add perilla leaves and pepper, warm 30 seconds, and adjust salt.

Tips

Nutrition (per serving)