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

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

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.

Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

What You Need

Instructions

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