Korean Bean Curd (Miso) Soup

Korean Bean Curd (Miso) Soup

24 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Esther
Recipe by  Esther

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (24)

Rate This Recipe
Kimco
41

Kimco

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 load up on the Denjang (dwejang). When we cook this recipe we change any of the follow: 1) We use a LOT more dwenjang (close to double) 2) We usually will include a (half drained) can of tuna. 3) We include a few pieces of licorice root to add an unexpected and subtle sweetness. It's quite versitile and, for an intents and purposes, you could use any root vegetable in this soup

YOMAMMA
19

YOMAMMA

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 flavor so I made this soup in the korean fashion.) I also omitted the onion and added beef the 2nd time I made this by request of my boyfriend.

epmi
16

epmi

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! I followed the recipe and used all ingredients except for the potatoes. I did add a few more things though, and that is a 1/2 lb pork tenderloin and about a cup of leftover kimchi I had on hand. Instead of the garlic paste, I just used minced garlic. I sauteed the onion and garlic with a tbsp of vegetable oil, and I chopped the pork into very thin and small pieces and added that to the pot. After the pork browned, I threw in the rest of the ingredients (including the kimchi) except for the tofu. Instead of measuring I went more by taste though, I'm sure I used a lot more denjang than what the recipe calls for. I let it boil and as soon as the zucchini got soft, I added the tofu and let it cook for just a couple of more minutes. I served with some white rice and it was just wonderful!! My husband also enjoyed it very much and went back for seconds.

More Reviews

Similar Recipes

Beezie's Black Bean Soup
(151)

Beezie's Black Bean Soup

Carib Black Bean Soup
(70)

Carib Black Bean Soup

Black Bean Soup I
(64)

Black Bean Soup I

Moroccan Potato Bean Soup
(30)

Moroccan Potato Bean Soup

Miso Soup II
(18)

Miso Soup II

Hobart's Chicken and Red Bean Soup
(13)

Hobart's Chicken and Red Bean Soup

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Calico Bean Soup

>

next recipe:

Beezie's Black Bean Soup