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korean-doenjang-chigae-bean-paste-tofu-soup-recipe

Korean Doenjang Chigae Bean Paste Tofu Soup Recipe

A hearty and flavorful Korean soup made with fermented bean paste, tofu, and vegetables.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 cups Water
  • 2 tablespoon Doenjang (Korean fermented soybean paste)
  • 1 cup Tofu, cubed firm or soft
  • 1 cup Zucchini, sliced
  • 1 cup Mushrooms, sliced shiitake or white mushrooms
  • 1 cup Onion, sliced
  • 2 cloves Garlic, minced
  • 1 tablespoon Gochugaru (Korean chili flakes) optional, for spice
  • 1 teaspoon Sesame oil
  • 2 stalks Green onions, chopped for garnish

Instructions 

  1. 1. In a pot, bring water to a boil.
  2. 2. Add doenjang and stir until dissolved.
  3. 3. Add tofu, zucchini, mushrooms, onion, and garlic. Cook for 15 minutes.
  4. 4. Add gochugaru if using, and sesame oil. Stir well.
  5. 5. Garnish with chopped green onions before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 15g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Bean Paste, Soup, Tofu
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