Korean-inspired white bean soup with tofu

Based on 2 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
anchovies
bok choy
scallion
2 cloves garlic
300 g silken tofu
240 g canned white beans
1½ tbsp fermented bean paste
½ tbsp gochujang
800 ml water
olive oil

Utensils

  • pot (heavy-bottomed)
  • rubber spatula
  • cutting board
  • knife
  • colander
  • pot
  • cooking spoon
  • Step 1/4

    • 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

    • bok choy
    • 300 g silken tofu
    • 240 g canned white beans
    • 2 cloves garlic
    • 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.
    • 1½ 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!

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