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

This Korean soybean soup with tofu is a simple, quick dish that is easy and flavorful. It has a spicy and salty balance to tantalize your taste buds.

• 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
• 2 tablespoons Korean soy bean paste (doenjang)
• 1 zucchini, halved and cut into 1/2-inch slices
• 0.5 (16 ounce) package firm tofu, drained and cubed

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.