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Korean Doenjang Soup

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch Korean
Korean Doenjang Soup
Ingredients
  • 3 1/2 cups water
  • 3 tablespoons doenjang (Korean bean curd paste)
  • 1 tablespoon garlic paste
  • 1/2 tablespoon dashi granules
  • 1/2 tablespoon gochujang (Korean hot pepper paste)
  • 1 medium potato, peeled and cubed
  • 1 medium zucchini, cubed
  • 1 medium onion, chopped
  • 1/4 pound fresh mushrooms, quartered
  • 1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
Instructions
1
Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a rolling boil. Boil for 2 minutes, then introduce the potato, zucchini, onion, and mushrooms into the mixture. Boil for 6 minutes, then incorporate the tofu into the saucepan. Continue cooking until the tofu has puffed up and the vegetables are tender, approximately 5 additional minutes.