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korean-doenjang-chigae-bean-paste-tofu-soup-recipe

Korean Doenjang Chigae Bean Paste Tofu Soup Recipe

A hearty and flavorful Korean soup made with soybean paste, tofu, and vegetables.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 cups water
  • 2 tablespoons doenjang (Korean soybean paste)
  • 1 tablespoon gochujang (Korean red chili paste)
  • 200 grams tofu, cubed
  • 1 zucchini, sliced
  • 1 potato, diced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 green chili, sliced
  • 100 grams mushrooms, sliced
  • 1 spring onion, chopped
  • Salt to taste

Instructions 

  1. Boil water in a pot.
  2. Add doenjang and gochujang, stir until dissolved.
  3. Add tofu, zucchini, potato, onion, garlic, and green chili.
  4. Cook for 15 minutes until vegetables are tender.
  5. Add mushrooms and cook for another 5 minutes.
  6. Season with salt.
  7. Garnish with spring onion before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg

Keywords

Soup, Tofu, Vegetarian
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