Korean Miso Soup

This tasty Korean miso soup made with bean curd paste, dashi granules, and gochujang is easy to make and full of sustenance with tofu, zucchini, potato, and mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 158 Calories

Ingredients

• 1 medium onion, chopped
• 1 tablespoon garlic paste
• 1 medium zucchini, cubed
• 3 tablespoons denjang (Korean bean curd paste)
• 1 medium potato, peeled and cubed
• 1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
• 3.5 cups water
• 0.5 tablespoon gochujang (Korean hot pepper paste)
• 0.5 tablespoon dashi granules
• 0.25 pound fresh mushrooms, quartered

Recipe Instructions

Step 1

Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.