Korean-inspired white bean soup with tofu

Korean-inspired white bean soup with tofu

Based on 4 ratings
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Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/
"This recipe is inspired by Maangchi’s Doenjangguk (Korean soup), I added canned white beans and a few slices of rice cakes so it’s more filling and hearty. You can use firm tofu and add veggies to your liking. Korean fermented bean paste (Doenjang) and gochujang can be found in Asian grocery stores. #stayhomekeepcooking"
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
2 cloves
garlic
240 g
canned white beans
tbsp
fermented bean paste
½ tbsp
gochujang
800 ml
water

Utensils

pot (heavy-bottomed), rubber spatula, cutting board, knife, colander, pot, cooking spoon

  • Step 1/4

    • 3 anchovies
    • olive oil
    • pot (heavy-bottomed)
    • rubber spatula

    Add anchovies with some olive oil to a heavy-bottom pot. Fry over medium heat for approx. 3 min.. Break down the anchovies with your spatula. Add 800ml water, bring to a boil.

  • Step 2/4

    • 1 bok choy
    • 300 g silken tofu
    • 240 g canned white beans
    • 2 cloves garlic
    • 1 scallion
    • cutting board
    • knife
    • colander

    Rinse and drain canned white beans. Separate leaves of bok choy and wash. Mince garlic. Slice scallions. Carefully cut silken tofu to 2 cm cubes.

  • Step 3/4

    When the soup is boiling, add fermented bean paste (Korean doenjang) and gochujang. Stir to combine. Add bok choy leaves and garlic, cover with lid, let simmer for 10 minutes.
    • tbsp fermented bean paste
    • ½ tbsp gochujang
    • pot
    • cooking spoon

    When the soup is boiling, add fermented bean paste (Korean doenjang) and gochujang. Stir to combine. Add bok choy leaves and garlic, cover with lid, let simmer for 10 minutes.

  • Step 4/4

    Add cubed tofu and white beans. Cover and let simmer for another 10 minutes. Season with salt and fish sauce. Garnish with scallions. Serve with rice and enjoy!

    Add cubed tofu and white beans. Cover and let simmer for another 10 minutes. Season with salt and fish sauce. Garnish with scallions. Serve with rice and enjoy!

  • Enjoy your meal!

    Korean-inspired white bean soup with tofu

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