Korean Bean Curd (Miso) Soup recipe

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Ingredients

3 ½ cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
½ tablespoon dashi granules
½ tablespoon gochujang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
¼ pound fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, sliced

Nutrition Info

157.9 calories
carbohydrate: 21.6 g
cholesterol: : -
fat: 4.1 g
fiber: 3.4 g
protein: 9.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 640.7 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Recipe Yield

4 servings

Recipe Note

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions.

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