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Korean Bean Curd (Miso) Soup

  • 4servings
  • 20minutes
  • 158calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB9, D
MineralsIodine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups water

  2. 3 tablespoons denjang (Korean bean curd paste)

  3. 1 tablespoon garlic paste

  4. 1/2 tablespoon dashi granules

  5. 1/2 tablespoon gochujang (Korean hot pepper paste)

  6. 1 zucchini, cubed

  7. 1 potato, peeled and cubed

  8. 1/4 pound fresh mushrooms, quartered

  9. 1 onion, chopped

  10. 1 (12 ounce) package soft tofu, sliced

Instructions Jump to Ingredients ↑

  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.

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