Soybean Paste Soup

Name: Soybean Paste Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups anchovy kelp broth; 3 tbsp Korean soybean paste; 1 cup Yukon Gold potato, diced; 1 cup zucchini, sliced; 1 cup shiitake mushrooms, sliced; 2 garlic cloves, minced; 8 oz medium firm tofu, cubed; 2 stalks green onion, chopped

A savory Korean soup featuring rich fermented soybean paste, soft tofu, and fresh vegetables simmered in broth.

30 minEasyServes 4140 cal/serving

KoreanSoupStovetopPescatarianLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeLow-SugarAlcohol-FreeCorn-Free

Ingredients

4 cups anchovy kelp broth
3 tbsp Korean soybean paste
1 cup Yukon Gold potato, diced
1 cup zucchini, sliced
1 cup shiitake mushrooms, sliced
2 garlic cloves, minced
8 oz medium firm tofu, cubed
2 stalks green onion, chopped

Instructions

1

Pour 4 cups anchovy kelp broth into a medium pot and bring to a simmer over medium heat.
2

Whisk in 3 tbsp Korean soybean paste through a fine strainer until completely dissolved into the broth.
3

Add 1 cup diced Yukon Gold potato, 1 cup sliced zucchini, 1 cup sliced shiitake mushrooms, and 2 minced garlic cloves, simmer for 10 minutes until vegetables are tender.
4

Stir in 8 oz cubed medium firm tofu and 2 stalks chopped green onion, boiling gently for 3 to 4 minutes before serving hot.

Questions

How long does Soybean Paste Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Soybean Paste Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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