Tofu and Wild Chive Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This simple soup simmers tender tofu and spring wild chives in a savory soybean paste broth.
This simple soup simmers tender tofu and spring wild chives in a savory soybean paste broth. The fresh fragrance of the chives brightens the hearty flavor, making it a lovely match for rice at lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 548.5g serving): 142.8 kcal · protein 12.6g · carbohydrate 12.2g · fat 6g · sodium 948.6mg
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: Wild chives lose their fragrance if cooked too long, so add them at the end and cook briefly.
Tips: Soybean paste varies in saltiness by brand. Start with a little less, taste the broth, then add more as needed.
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Ingredients (1 serving)
- Tofu — 100 g
- Wild chives — 0.5 handful
- Doenjang (soybean paste) — 1 Tbsp
- Korean radish — 40 g
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Kombu — 3 g
- Water — 350 ml