Korean Bean Curd (miso) Soup

Ingredients

• Servings: 4
• 3 1/2 cups water
• 3 tablespoons denjang (korean bean curd paste)
• 1 tablespoon garlic paste
• 1/2 tablespoon dashi granules
• 1/2 tablespoon gochujang (korean hot pepper paste)
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• 1/4 pound fresh mushrooms, quartered
• 1 onion, chopped
• 1 (12 ounce) package soft tofu, sliced

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.