Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Chicken_Livers_Stink
Recipe by  Chicken_Livers_Stink

“One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

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Reviews (2)

Rate This Recipe
Elisabeth-Anne
7

Elisabeth-Anne

This is a delicious soup. You'd probably want to add more bean paste (just put in to your liking-- taste as you go), and while you're at the Asian market, pick up anchovy powder (my package says "Iriko Dashi Shimaya", or you can ask the grocer for the fish powder used in 'TEN-johng-chee-gay'). The friend who taught me to make this soup uses it in hers, and it's a magic ingredient that enhances the flavor of the soup but doesn't make it taste fishy. You only need to add a teaspoon of it or so. Good luck!

robnchristine
0

robnchristine

My mom is Korean and it tastes just like she makes it. I've used this recipe several times and my family loves it just as it is.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 59 cal
  • 3%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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