Ingredients40 m servings 59 cals
- Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
Per Serving: 59 calories; 2.7 g fat; 5 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 378 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a delicious soup. You'd probably want to add more bean paste (just put in to your liking-- taste as you go), and while you're at the Asian market, pick up anchovy powder (my package says...
Think i used the wrong type of tofu as it desintegrated but soup was stil lovely