Korean Bean Curd (Miso) Soup

Cinco de Mayo - Soup, Stew and Chili

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.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Korean Bean Curd (Miso) Soup

Ingredients

3 ½ cups water

3 tablespoons denjang (Korean bean curd paste)

1 tablespoon garlic paste

½ tablespoon dashi granules

½ tablespoon gochujang (Korean hot pepper paste)

1 zucchini

cubed

1 potato

peeled and cubed

¼ pound fresh mushrooms

quartered

1 onion

chopped

1 (12 ounce) package soft tofu

sliced

Corn Dip

Soup, Stew and Chili

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.

Nutritional Information

Korean Bean Curd (Miso) Soup

Servings Per Recipe:4

Calories: 157.9

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 21.6g 7%

Dietary Fiber: 3.4g 13%

Sugars: 4.8g

Fat: 4.1g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 566.5IU 11%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.3mg 19%

Vitamin C: 8.4mg 14%

Folate: 60.8mcg 15%

Calcium: 118.4mg 12%

Iron: 2.1mg 12%

Magnesium: 55.3mg 20%

Potassium: 545.1mg 15%

Sodium: 640.7mg 26%

Thiamin: 0.1mg 15%

Calories From Fat: 37.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.