Title: Korean Bean Curd (Miso) Soup
Categories: Beans, Soups, Mushrooms, Tofu, Korean
Yield: 4 servings
3 1/2 c Water
3 tb Denjang (Korean bean curd
- paste)
1 tb Garlic paste
1/2 tb Dashi granules
1/2 tb Gochu jang (Korean hot
- pepper paste)
1 Zucchini; cubed
1 Potato; peeled and cubed
1/4 lb Fresh mushrooms; quartered
1 Onion; chopped
12 oz Soft tofu; sliced
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. Stir in zucchini, 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.
