Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup) recipe

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3 cups vegetable stock
3 cups water
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
4 green onions, chopped
1 zucchini, halved and cut into 1/2-inch slices
½ (16 ounce) package firm tofu, drained and cubed
1 jalapeno pepper, sliced

Nutrition Info

58.5 calories
carbohydrate: 5 g
cholesterol: : -
fat: 2.7 g
fiber: 1.6 g
protein: 4.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 377.9 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -


  1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

Recipe Yield

6 servings

Recipe Note

One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.

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