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korean-tofu-and-vegetable-soup-recipe

Korean Tofu and Vegetable Soup

A hearty and flavorful Korean soup with tofu and vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 block Tofu firm, cubed
  • 1 cup Zucchini sliced
  • 1 cup Carrot sliced
  • 1 cup Mushrooms sliced
  • 4 cups Vegetable Broth
  • 2 tablespoon Gochujang
  • 2 tablespoon Soy Sauce
  • 1 teaspoon Sesame Oil
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger minced
  • 2 stalks Green Onions chopped

Instructions 

  1. 1. Heat sesame oil in a large pot over medium heat.
  2. 2. Add garlic and ginger, sauté until fragrant.
  3. 3. Add gochujang and soy sauce, stir well.
  4. 4. Pour in vegetable broth, bring to a boil.
  5. 5. Add tofu, zucchini, carrot, and mushrooms. Simmer for 20 minutes.
  6. 6. Garnish with green onions before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Soup, Tofu, Vegetable
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