Korean Bean Curd Soup

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions.

Ingredients

• 3 ½ cups of water
• 3 tbsp of Korean bean curd paste
• 1 tbsp of garlic paste
• ½ tbsp of Dashi granules
• ½ tbsp of Korean hot pepper paste
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• ¼ pound of fresh mushrooms, quartered
• 1 onion, chopped
• 1 package soft tofu, sliced

Directions:

In a large saucepan over medium heat, combine water, Korean bean curd paste, garlic paste, dashi and Korean hot pepper paste

Bring to a boil and let boil 2 minutes

Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more

Stir in tofu and cook until tofu has expanded and vegetables are tender

Transfer to a serving dish and serve while still hot.

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