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korean-tofu-and-vegetable-soup-recipe

Korean Tofu and Vegetable Soup

A hearty and flavorful vegan soup with tofu and vegetables, perfect for a cozy meal.
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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 Carrots sliced
  • 1 cup Zucchini sliced
  • 4 cups Vegetable Broth
  • 2 tablespoon Soy Sauce
  • 1 tablespoon Gochujang Korean chili paste
  • 2 cloves Garlic minced
  • 1 teaspoon Sesame Oil
  • 1 cup Spinach fresh
  • 2 stalks Green Onions chopped

Instructions 

  1. 1. In a pot, heat sesame oil over medium heat. Add minced garlic and cook until fragrant.
  2. 2. Add vegetable broth, soy sauce, and gochujang. Stir well to combine.
  3. 3. Add carrots and zucchini. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. 4. Add cubed tofu and spinach. Cook for another 5 minutes until spinach is wilted.
  5. 5. Garnish with chopped green onions before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg

Keywords

Soup, Tofu, Vegan, Vegetable
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