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

Korean Doenjang Chigae Bean Paste Tofu Soup Recipe

This recipe is gluten free.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Korean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 cups water
  • 2 tablespoons doenjang (Korean soybean paste)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 zucchini, sliced
  • 1 onion, sliced
  • 1 cup mushrooms, sliced
  • 1 block tofu, cubed
  • 2 cloves garlic, minced
  • 1 green chili, sliced
  • 1 tablespoon sesame oil
  • 2 green onions, chopped
  • Salt to taste

Instructions 

  1. Boil water in a pot.
  2. Add doenjang and gochujang, stir until dissolved.
  3. Add zucchini, onion, mushrooms, tofu, garlic, and green chili.
  4. Cook for 15-20 minutes until vegetables are tender.
  5. Add sesame oil and green onions.
  6. Season with salt to taste.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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