Korean-inspired white bean soup with tofu
"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 👌Ingredients
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
- 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!
