Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)


This Korean soybean soup is one of the most simple, quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins


  • 3 cups vegetable stock

  • 3 cups water

  • 2 cloves garlic, coarsely chopped

  • 2 tablespoons Korean soy bean paste (doenjang)

  • ½ (16 ounce) package firm tofu, drained and cubed

  • 4 green onions, chopped

  • 1 zucchini, halved and cut into 1/2-inch slices

  • 1 jalapeno pepper, sliced


  1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.

  2. Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

Nutrition Facts (per serving)

59 Calories
3g Fat
5g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 59
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Sodium 378mg 16%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 5g
Vitamin C 9mg 46%
Calcium 154mg 12%
Iron 2mg 13%
Potassium 185mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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