Photo: Cala
Korean Bean Curd (Miso) Soup
10 ingredients
15 min + 20 min
4 servings
openrecipes
"This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions."
Estimated Nutrition (whole recipe, rough)
322
Calories
17g
Protein
6g
Fat
57g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Gochujang | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 gochujang (Korean hot pepper paste)
- 1 zucchini, cubed
- 1 potato, peeled and cubed
- 1/4 pound fresh mushrooms, quartered
- 1 onion, chopped
- 1 (12 ounce) package soft tofu, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes