Korean Bean Curd (Miso) Soup Recipe

Ingredients
<br>- 3 1/2 cups water
<br>- 3 tablespoons denjang (Korean bean curd paste)
<br>- 1 tablespoon garlic paste
<br>- 1/2 tablespoon dashi granules
<br>- 1/2 tablespoon gochujang (Korean hot pepper paste)
<br>- 1 zucchini, cubed
<br>- 1 potato, peeled and cubed
<br>- 1/4 pound fresh mushrooms, quartered
<br>- 1 onion, chopped
<br>- 1 (12 ounce) package soft tofu, sliced
<br><p></p>Directions
<br>step 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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Ingredients
- 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

Directions
step 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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