Doenjang Udon recipe - ingredients, nutrition and when to eat it
Doenjang udon is a hearty bowl of chewy udon noodles, tofu, zucchini, and mushrooms simmered in a savory soybean paste broth.
Doenjang udon is a hearty bowl of chewy udon noodles, tofu, zucchini, and mushrooms simmered in a savory soybean paste broth. The tender noodles and vegetables make it filling, and it’s a lovely choice for lunch or dinner on a chilly day.
World cuisine · 20 minutes to cook
Tips: Add the doenjang a little at a time and taste as you go to keep the broth from getting too salty.
Tips: Udon noodles can turn mushy if they cook too long, so add them at the end and heat them through.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Tofu — 80 g
- Zucchini — 0.3 pc
- Shiitake mushrooms — 1 pc
- Dashi stock — 350 ml
- Green onion — 0.1 pc
- Garlic — 0.5 clove