Korean Bean Curd (Miso) Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
3 1/2 cups water |
3 tablespoons denjang (korean bean curd paste) |
1 tablespoon garlic paste |
1/2 tablespoon dashi granules |
1/2 tablespoon gochujang (korean hot pepper paste) |
1 zucchini, cubed |
1 potato, peeled and cubed |
1/4 pound fresh mushrooms, quartered |
1 onion, chopped |
1 (12 ounce) package soft tofu, sliced |
Directions:
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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