Ingredients
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3 cups vegetable stock
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3 cups water
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2 cloves garlic, coarsely chopped
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2 tablespoons Korean soy bean paste (doenjang)
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½ (16 ounce) package firm tofu, drained and cubed
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4 green onions, chopped
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1 zucchini, halved and cut into 1/2-inch slices
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1 jalapeno pepper, sliced
Directions
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Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
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Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
Nutrition Facts (per serving)
| 59 | Calories |
| 3g | Fat |
| 5g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 59 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 0g | 2% |
| Sodium 378mg | 16% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 5g | 10% |
| Vitamin C 9mg | 10% |
| Calcium 154mg | 12% |
| Iron 2mg | 13% |
| Potassium 185mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
