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–+ servings

Korean Doenjang Chigae Bean Paste Tofu Soup Recipe

A hearty Korean soup made with bean paste and tofu.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups Water
  • 2 tablespoon Doenjang (Korean soybean paste)
  • 200 grams Tofu (firm, cubed)
  • 1 cup Zucchini (sliced)
  • 1 cup Mushrooms (sliced)
  • 1 cup Onion (sliced)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Gochugaru (Korean red pepper flakes)
  • 1 teaspoon Sesame oil
  • 2 stalks Green onions (chopped)

Instructions 

  1. 1. In a pot, bring water to a boil.
  2. 2. Add doenjang and stir until dissolved.
  3. 3. Add tofu, zucchini, mushrooms, onion, and garlic. Cook for 20 minutes.
  4. 4. Add gochugaru and sesame oil. Stir well.
  5. 5. Garnish with green onions before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Bean Paste, Soup, Tofu
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