Korean Miso Soup

4.5
(39)

This simple Korean miso soup with tofu is tasty, easy to make, and full of vegetables like zucchini, onions, potatoes, and mushrooms. It's a true Korean recipe that's usually served with rice and other side dishes. Garnish with sliced green onions.

3
3
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4

Ingredients

  • 3 ½ cups water

  • 3 tablespoons doenjang (Korean bean curd paste)

  • 1 tablespoon garlic paste

  • ½ tablespoon dashi granules

  • ½ tablespoon gochujang (Korean hot pepper paste)

  • 1 medium potato, peeled and cubed

  • 1 medium zucchini, cubed

  • 1 medium onion, chopped

  • ¼ pound fresh mushrooms, quartered

  • 1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes

Directions

  1. Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

Nutrition Facts (per serving)

158 Calories
4g Fat
22g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 158
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 641mg 28%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 9g
Vitamin C 8mg 42%
Calcium 118mg 9%
Iron 2mg 12%
Potassium 545mg 12%

* 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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