Korean Soybean Paste Soup

Name: Korean Soybean Paste Soup
Total time: 40
Yield: 4
Ingredients: 3.5 cups water; 3 tablespoons doenjang (Korean bean curd paste); 1 tablespoon garlic paste; 0.5 tablespoon dashi granules; 0.5 tablespoon gochujang (Korean hot pepper paste); 1 medium potato, peeled and cubed; 1 medium zucchini, cubed; 1 medium onion, chopped; 0.25 pound fresh mushrooms, quartered; 1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes

Recipe by Esther from allrecipes.com

Lunch 40 Mins.

Ingredients

4 servings

•

3.5 cups water
•

3 tablespoons doenjang (Korean bean curd paste)
•

1 tablespoon garlic paste
•

0.5 tablespoon dashi granules
•

0.5 tablespoon gochujang (Korean hot pepper paste)

•

1 medium potato, peeled and cubed
•

1 medium zucchini, cubed
•

1 medium onion, chopped
•

0.25 pound fresh mushrooms, quartered
•

1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes

Instructions

Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.