Korean Bean Curd (miso) Soup
Ingredients
- Servings: 4
- 3 1/2 cups water
- 3 tablespoons denjang (korean bean curd paste)
- 1 tablespoon garlic paste
- 1/2 tablespoon dashi granules
- 1/2 tablespoon gochujang (korean hot pepper paste)
- 1 zucchini, cubed
- 1 potato, peeled and cubed
- 1/4 pound fresh mushrooms, quartered
- 1 onion, chopped
- 1 (12 ounce) package soft tofu, sliced
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- 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.
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