Korean Bean Curd (Miso) Soup

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.

INGRIDIENT

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

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 158 calories; protein 9.1g; carbohydrates 21.6g; fat 4.1g; sodium 640.7mg.

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