Korean Soybean Soup (된장찌개) with tofu & spinach

Name: Korean Soybean Soup (된장찌개) with tofu & spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: * Miso .125 cup (remove); * Garlic .5 tsp (remove); * Onions raw .25 medium (2-1/2 dia) (remove); * Vinegar 0.5 tbsp (remove); * *Soy Sauce .5 tbsp (remove); * Honey .3 tbsp (remove); * Tofu firm 100 grams (remove); * Spinach fresh .75 cup (remove); * Water tap 3 cup (8 fl oz) (remove)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 2

Ingredients

* Miso, .125 cup (remove) * Garlic, .5 tsp (remove) * Onions, raw, .25 medium (2-1/2" dia) (remove) * Vinegar, 0.5 tbsp (remove) * *Soy Sauce, .5 tbsp (remove) * Honey, .3 tbsp (remove) * Tofu, firm, 100 grams (remove) * Spinach, fresh, .75 cup (remove) * Water, tap, 3 cup (8 fl oz) (remove)

Directions

Dissolve Korean twainjang (miso) in water. Add garlic, soy sauce, vinegar, and honey. Bring to a boil. Add onions and tofu. When onions are soft, add spinach and let simmer for 3-5 minutes. Serve hot.

Number of Servings: 2

Recipe submitted by SparkPeople user CWOELK.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving