Korean Doenjang-Jjigae (Soybean Paste Soup)
Recipe by Chicken_Livers_Stink from allrecipes.com
40 Mins.
Ingredients
6
6 servings
- •3 cups vegetable stock
- •3 cups water
- •2 cloves garlic, coarsely chopped
- •2 tablespoons Korean soy bean paste (doenjang)
- •0.5 (16 ounce) package firm tofu, drained and cubed
- •4 green onions, chopped
- •1 zucchini, halved and cut into 1/2-inch slices
- •1 jalapeno pepper, sliced
Instructions
- Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
- Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 59
- Carbohydrate: 5g
- Fat: 3g
- Fiber: 2g
- Protein: 5g
- Sugar: 1g
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