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Korean Soybean Paste Soup (Doenjang Guk)
MY KOREAN KITCHEN9Ingredients
20Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 zucchini (large, 145 g / 5.1 ounces, I used Korean zucchini, also known as summer squash. I often find that a regular zucchini has a slightly bitter taste. – thinly sliced and cut into quarter circles)
- 4 shiitake mushrooms (small, 50 g / 1.8 ounces, rinsed, stem removed and thinly sliced, You can use the stem when making the stock.)
- 1 enoki mushrooms (pack, 200 g / 7.1 ounces, bottom 4-5 cm stem removed and rinsed briefly in cold running water)
- 1/2 brown onion (small, 35 g / 1.2 ounces, diced)
- 250 grams tofu (Korean, 8.8 ounces, medium firm, diced or cut into small rectangular pieces)
- 4 1/2 cups dried kelp (and dried anchovy stock, Korean style dashi)
- 3 Tbsp. soybean paste (Korean, Doenjang)
- 1 tsp. Korean chili paste (Gochujang)
- 1 tsp. minced garlic
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium700mg29% |
Potassium330mg9% |
Protein9g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A4% |
Vitamin C15% |
Calcium40% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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