Korean Soybean Paste Soup


Known as doenjang jjigae in Korea, this simple fermented soybean paste 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.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins


  • 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


  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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