Name: Korean Soybean Paste Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 4 tablespoons Korean soybean paste (doenjang); 1 tablespoon gochujang (Korean chili paste), optional for spice; 6 cups anchovy stock or vegetable broth; 1 medium zucchini, cubed; 1 medium potato, peeled and cubed; 1 medium onion, diced; 2 green onions, chopped; 8 ounces firm tofu, cubed; 2 garlic cloves, minced; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 1 small package (about 2 oz) enoki mushrooms, roots trimmed

Instructions

Prepare the base

Heat vegetable oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Create the broth

Add the anchovy stock or vegetable broth to the pot. Stir in the doenjang (soybean paste) and gochujang if using, ensuring they dissolve completely in the broth. Bring to a gentle boil.
Add vegetables

Add the potato cubes first and simmer for 5 minutes. Then add zucchini and continue to cook for another 3 minutes until vegetables begin to soften.
Incorporate protein

Gently add the tofu cubes and enoki mushrooms to the soup. Simmer for an additional 5 minutes, being careful not to break the tofu.
Finish and season

Drizzle sesame oil over the soup and add half of the chopped green onions. Taste and adjust seasoning if needed. Remove from heat once all ingredients are heated through.
Serve hot

Ladle the soup into individual bowls, garnish with remaining green onions, and serve immediately with a side of steamed rice.

Korean Soybean Paste Soup

Ingredients

Instructions

Nutritional Information