Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

This Korean soybean soup is one of the most simple, quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 59 Calories

Ingredients

• 3 cups water
• 4 green onions, chopped
• 3 cups vegetable stock
• 1 jalapeno pepper, sliced
• 2 cloves garlic, coarsely chopped
• ½ (16 ounce) package firm tofu, drained and cubed
• 2 tablespoons Korean soy bean paste (doenjang)
• 1 zucchini, halved and cut into 1/2-inch slices

Recipe Instructions

Step 1

Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.

Step 2

Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.