Mushroom Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This savory soup is simmered with mushrooms and tofu in soybean paste. It's mild and smooth, making it a lovely side for rice at lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 578.5g serving): 116.5 kcal · protein 11.6g · carbohydrate 12g · fat 4.7g · sodium 944.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mixing different kinds of mushrooms gives the soup a deeper aroma and a more varied texture.
Tips: Soybean paste varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Mushrooms — 80 g
- Doenjang — 1 Tbsp
- Tofu — 70 g
- Korean radish — 40 g
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Kombu — 3 g
- Water — 350 ml