Prep 15m Cook 25m Additional - Ready In 40m
Servings 6 servings Calories 58.5

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.

Recipe Ingredients

  • 3 cups vegetable stock
  • 3 cups water
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons Korean soy bean paste (doenjang)
  • 4 green onions, chopped
  • 1 zucchini, halved and cut into 1/2-inch slices
  • ½ (16 ounce) package firm tofu, drained and cubed
  • 1 jalapeno pepper, sliced

Cooking Directions

  1. 1 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.

Nutrition Facts

  • Calories 58.5
  • Carbohydrate 5 g
  • Fat 2.7 g
  • Fiber 1.6 g
  • Protein 4.9 g
  • Saturated Fat 0.3 g
  • Sodium 377.9 mg
  • Sugar 1.1 g


  1. Think i used the wrong type of tofu as it desintegrated but soup was stil lovely
  2. 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.
  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 "Iriko Dashi Shimaya" or you can ask the grocer for the fish powder used in 'TEN-johng-chee-gay'). The friend - Read more ...

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