KOREAN BEAN CURD (MISO) SOUP
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
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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Stepheny oluchukwu
[email protected]This soup is a great way to use up leftover vegetables. I added some carrots, celery, and spinach to mine and it turned out great!
Abubaker Hussen
[email protected]I followed the recipe exactly, but my soup didn't turn out as flavorful as I had hoped. I think I might have used the wrong kind of miso paste.
Kim Shifa
[email protected]This soup is the perfect comfort food. It's warm and savory, and the bean curd adds a nice touch of protein.
Tim Day
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but the flavors are amazing.
Kareh Tush
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with healthy ingredients like tofu, wakame, and carrots.
Malik Haseb
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much liquid.
Mandip Singhaniya
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are just right.
Riscar Mahad
[email protected]I love how versatile this soup is. I've made it with different types of vegetables and tofu, and it always turns out great.
Mondli Zondo
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less chili paste.
Traci Mckay
[email protected]I'm not a big fan of tofu, but I really enjoyed the bean curd in this soup. It was soft and flavorful.
Valda Hazelman
[email protected]This soup is a great way to use up leftover vegetables. I added some carrots, celery, and spinach to mine and it turned out great!
Roberto Carlos Vera Cifuentes
[email protected]I followed the recipe exactly, but my soup didn't turn out as flavorful as I had hoped. I think I might have used the wrong kind of miso paste.
Lilkelvin Mkt
[email protected]This soup is the perfect comfort food. It's warm and savory, and the bean curd adds a nice touch of protein.
Stones IT
[email protected]The soup was good, but it was a little too salty for me. I think I'll use less soy sauce next time.
Gobindo Robidas
[email protected]This soup was a little bland for my taste. I think I would have liked it better if I had added some more spices.
Gckj Chkcgkkvho
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but the flavors are amazing. I'll definitely be making this again.
Alex Hezron
[email protected]This soup was easy to make and turned out great! I followed the recipe exactly and it was perfect. I would definitely recommend this recipe to anyone looking for a tasty and healthy soup.
Manish Ray
[email protected]I've never had Korean bean curd miso soup before, but I'm so glad I tried this recipe. It was absolutely delicious! The broth was flavorful and savory, and the bean curd was perfectly cooked.
Begam Bangla
[email protected]This soup was a hit with my family! The flavors were so well-balanced and comforting. I especially loved the addition of the bean curd, which added a nice chewy texture.