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Sunday, January 17, 2016

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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