5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Nutrition Facts

59 calories; 2.7 g total fat; 0 mg cholesterol; 378 mg sodium. 5 g carbohydrates; 4.9 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/04/2013
My mom is Korean and it tastes just like she makes it. I've used this recipe several times and my family loves it just as it is. Read More

Most helpful critical review

Rating: 3 stars
08/02/2010
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 "Iriko Dashi Shimaya" or you can ask the grocer for the fish powder used in 'TEN-johng-chee-gay'). The friend who taught me to make this soup uses it in hers and it's a magic ingredient that enhances the flavor of the soup but doesn't make it taste fishy. You only need to add a teaspoon of it or so. Good luck! Read More
(9)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
08/02/2010
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 "Iriko Dashi Shimaya" or you can ask the grocer for the fish powder used in 'TEN-johng-chee-gay'). The friend who taught me to make this soup uses it in hers and it's a magic ingredient that enhances the flavor of the soup but doesn't make it taste fishy. You only need to add a teaspoon of it or so. Good luck! Read More
(9)
Rating: 4 stars
03/17/2015
Think i used the wrong type of tofu as it desintegrated but soup was stil lovely Read More
(2)
Rating: 5 stars
06/04/2013
My mom is Korean and it tastes just like she makes it. I've used this recipe several times and my family loves it just as it is. Read More
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