Bean Paste Soup
Korean soup
I often serve with brown rice to add to the soup.
More veggies B good. More tofu is OK.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 12 cups water
- 2 teaspoons garlic minced
- 8 scallions cut 1/4 to 1/2 inch lengths
- 1/2 onion largish chunks
- 2 zucchini chunked
- 300 grams tofu chunked
- 1 red jalapeno sliced into rounds
- 2 korean peppers -green sliced into rounds
- 4 tablespoons bean paste
- 1 tablespoon korean red pepper crushed
- 1/2 cup anchovies dried - small
- 25 square centimeters kelp sheet
- Carbohydrate 4.424295 g
- Cholesterol 8.40000000710094 mg
- Fat 2.60802500057281 g
- Fiber 1.22207500362396 g
- Protein 6.8901700024084 g
- Saturated Fat 0.466130500151723 g
- Serving Size 1 1 Serving (480g)
- Sodium 39.1165000243292 mg
- Sugar 3.20221999637604 g
- Trans Fat 0.26981700008746 g
- Calories 64 calories
1) make fish stock - combine water, kelp and anchovies - bring to a boil - after 5 minutes remove kelp - after 5 minutes strain out fish 2) add ingredients - add bean paste (heaping tablespoons) + onions - bring back to a boil - add red & green peppers + Korean crushed red pepper + garlic + 2 handfuls tofu - bring back to a boil - add remaining tofu + green onion + zucchini - boil for 5 minutes
