Korean Bean Curd (Miso) Soup

Korean Bean Curd (Miso) Soup

24

"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

35 m servings 158 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

24
  1. 36 Ratings

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When my wife and I eat this dish here in Korea we have found that there are two "schools": Spicy and Salty. The Spicy crowd (at least) double the red pepper paste while the Salty group really lo...

My korean boyfriend loved it! I madethe following adjustments: ...a little less dashi and a little more water. (Although I personally prefer stronger stocks, Korean stocks are much lighter in fl...

I was really craving some Korean comfort food and this hit the spot. I used to eat jigae (stew) often when I lived at home with my grandmother and mom, and this recipe tastes a lot like theirs!...