Korean Bean Curd (Miso) Soup

Total Time

35 Minutes

Servings

4

Ingredients

• 3 1/2 cups water
• 3 tablespoons denjang (Korean bean curd paste)
• 1 tablespoon garlic paste
• 1/2 tablespoon dashi granules
• 1/2 tablespoon gochu jang (Korean hot pepper paste)
• 1 courgette, cubed
• 1 potato, peeled and cubed
• 1/4 pound fresh mushrooms, quartered
• 1 onion, chopped
• 1 (12 ounce) package soft tofu, sliced

Instructions

1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
2. Stir in courgette, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.