Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)
This spicy and salty Korean tofu soup is sure to tantalize your taste buds.
Rated
3.6
from
3
votes
Prep Time
15M
Total Time
40M
Servings
6 servings
What You Need
3 cups vegetable stock
3 cups water
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
4 green onions, chopped
1 zucchini, halved and cut into 1/2-inch slices
1/2 (16 ounce) package firm tofu, drained and cubed
1 jalapeno pepper, sliced
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Instructions
Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
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