Whether you’re sick, or cold, this is a perfect little bowl of soothing soup that can be put together in a flash. If you can cut up veggies, you can certainly be 15 minutes away from enjoying this on a chilly day with a hot bowl of steamed Rice and refreshing Kimchi!
Soybean Soup 된장 찌개
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
- 2 c Cold, Filtered Water boiled with 1-2 ts Dried Baby Shrimp or Anchovies
- 2″ pieces of the following (cut into bite size bits)
- Potato
- Asian Zucchini
- Firm Tofu
- 2 Garlic Cloves
- 1 Hot Pepper
- 1 Green Onion
- 2 tb Fermented Soybean Paste
- S & P to taste
- Optional: Baby Clams and Thinly Sliced Onion
Instructions
- Bring your Water + Shrimp/Anchovies to a fierce boil (for about 20 min)
- Drain your Stock and drop in your Paste and Garlic. Allow the heat to melt it into your Stock.
- Salt and Pepper.
- Tumble in your Veggies (save the Tofu and Green Onions)
- When it’s nicely hot and bubbly, dunk in your pieces of Tofu and scatter your Green Onions over.
Notes
If you can’t get your hands on Traditional Korean Earthenware “Tukbaekie” or “Dolsot,” any pot will do. Having one just makes it a bubbly hot soup for longer =D If you can’t find Fermented Soybean Paste, you can sub with Miso in a pinch. If you hate the fishy flavor, you’re more than welcome to sub with Veggie Stock.
