Tofu Doenjang Soup recipe - ingredients, nutrition and when to eat it
A light, savory soup made with tofu, Korean zucchini, and earthy doenjang. Warm yet not too heavy, it is perfect for a busy weekday morning or a light dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 640g serving): 195.4 kcal · protein 20.6g · carbohydrate 13.4g · fat 8g · sodium 1525.6mg
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: A long, vigorous boil can dull the aroma of doenjang, so add it midway through cooking and simmer briefly.
Tips: Add the tofu at the end so the pieces hold their shape.
Tips: Do not slice the Korean zucchini too thinly, so it keeps its texture in the soup.
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Ingredients (1 serving)
- Water — 400 ml
- Kelp — 5 g
- Anchovies — 8 g
- Doenjang (Korean soybean paste) — 1.5 Tbsp
- Tofu — 120 g
- Korean zucchini — 60 g
- Green onion — 15 g
- Garlic — 1 tsp