Korean
Korean Temple Soup (Doenjang-jjigae)
A hearty Korean temple soup with soybean paste, tofu, and seasonal vegetables. No onion or garlic.
Prep
15m
Cook
20m
Serves
4
Level
Easy
1
Bring vegetable broth to a boil in a pot.
2
Dissolve soybean paste in a small bowl with warm broth, then add to pot.
3
Add diced zucchini, sliced mushrooms, and torn seaweed. Simmer for 10 minutes.
4
Gently add cubed tofu and heat through. Serve hot.
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Ingredients
Servings
4
Measurements:
- 2 tbsp Soybean paste (doenjang)
- 200 g Silken tofu
- 1 medium Zucchini
- 1 cup Mushrooms
- 2 cups Vegetable broth
- 1 tbsp Seaweed
- 1 tbsp Sesame Oil
- 1 tsp Gochugaru (Korean Red Chili Flakes)
- 2 stalks Scallions
- to taste Sea Salt
Nutrition Facts
Nutrition Facts
Per serving (4 servings)
Calories150