Bean Sprout, Tofu, and Doenjang Soup recipe - ingredients, nutrition and when to eat it
This mild, home-style soup is made by simmering bean sprouts and tofu in a doenjang broth.
This mild, home-style soup is made by simmering bean sprouts and tofu in a doenjang broth. The sprouts add a refreshing flavor to the hearty soybean paste, while the tofu stays soft and tender. It’s a good dish to serve with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 616g serving): 159 kcal · protein 17.1g · carbohydrate 8.1g · fat 6.8g · sodium 797mg
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: Opening the lid often while cooking bean sprouts can bring out an unpleasant raw smell. Either leave the lid off from the start or keep it on until the sprouts are cooked through.
Tips: Doenjang varies in saltiness by brand. Start with a small amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Bean sprouts — 80 g
- Tofu — 100 g
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Water — 400 ml
- Dried anchovies — 3 pc
- Scallions — 0.2 pc
- Garlic — 0.5 clove