Korean Bean Curd Miso Soup Recipes

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KOREAN BEAN CURD (MISO) SOUP



Korean Bean Curd (Miso) Soup image

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.

Provided by Esther

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 21.6 g, Fat 4.1 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 640.7 mg, Sugar 4.8 g

KOREAN BEAN CURD (MISO) SOUP



Korean Bean Curd (Miso) Soup image

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.

Provided by Allrecipes Member

Categories     Soup

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 21.6 g, Fat 4.1 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 640.7 mg, Sugar 4.8 g

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