Doenjang soup

Doenjang soup

Tags

Soup

Cook

Ingredients

  • ½ tbsp toasted sesame oil
  • ½ tbsp gochugaru
  • 1 onion, sliced
  • 1 spring onion, sliced
  • 3 cloves garlic, roughly chopped
  • 4 shiitake mushrooms
  • ½ block tofu, diced
  • 1 courgette, diced
  • 1 tsp soy sauce
  • 2 heads pak choi, quartered
  • 1 tbsp doenjang
  • ¼ tsp msg
  • 300ml water

Steps

  1. In a pot heat sesame oil and gochugaru. Stir the gochugaru in the oil so that it doesn't burn until it begins to foam.
  2. Add the garlic, onion, spring onion whites and shiitake mushrooms. Cook until fragrant. Add the courgette.
  3. Add the doenjang and stir until the vegetables are evenly coated. Then, de-glaze the pot with soy sauce.
  4. Add vegetable stock and raise the heat to medium-high before reducing to a gentle simmer. Add the tofu.
  5. Simmer for a few minutes then add the pak choi. Cook until the pak choi is bright green and tender.