Vegan 순두부찌개 Korean Soup

Name: Vegan 순두부찌개 Korean Soup Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Tbl soy sauce; 0.5 cup dried portabella mushrooms; 4 cups water; 1 vegetarian bouillon cube; 1 tsp sesame oil; 1.5 Tbl canola oil; 1 cup chopped onion; 3 cloves onion; 2.5 tablespoons red pepper paste (Korean); 1 pack silken tofu; 1.75 cups mushroom; 1 red pepper; 1 small carrot

(2)

Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 Tbl soy sauce0.5 cup dried portabella mushrooms4 cups water1 vegetarian bouillon cube1 tsp sesame oil1.5 Tbl canola oil1 cup chopped onion3 cloves onion2.5 tablespoons red pepper paste (Korean)1 pack silken tofu1.75 cups mushroom1 red pepper1 small carrot

Directions

First, with the dried portabella mushrooms, place the mushrooms into a 1 cup water and a tablespoon of soy sauce. Boil them for 2 minutes and set aside. To make the stock, place the bouillon cube in the remaining water and boil until thoroughly dissolved and set aside. Place both canola and 1 Tbl sesame oil in a pan. Heat oil and put onions in for 1minute. Add garlic for an additional minute. Add both the portabella and the fresh mushrooms. Cook for 3 minutes covered, stirring occasionally. Add Korean red pepper paste and stir until it coats vegetables. Add the vegetable stock. Put the carrots and pepper (or other vegetables, if you prefer) in the soup and cook, covered, for 10 minutes. Place soft tofu in. DON'T Mix it in, but instead, let it cook into the stew in large chunks for about 4 or 5 minutes. You now have a delicious spicy soup, that is vegan (as far as I know). Makes about 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BRANDVEGN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 111.7
Total Fat: 6.9 g
Cholesterol: 0.0 mg
Sodium: 484.3 mg
Total Carbs: 12.8 g
Dietary Fiber: 3.0 g
Protein: 3.8 g

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Member Reviews

*JUNKINTHETRUNK
This recipe is AWESOME! I just replaced the tofu with shirataki noodles since I'm not a traditional tofu fan. This recipe is a keeper! Oh - and I used 2 cups of chicken broth and 2 cups water - just because I didn't have boullion on hand and had the broth. Will make again for sure! Thanks! - 6/22/11
CHOOWY
This is so yummy! I didn't have the bouillon cube so I just used beef stock instead for the 3 cups of water. Perfect for this cold day! Thanks so much!!!! - 1/23/11
NASFKAB
Great - 5/20/20
BREW99
This is different than my traditional made soup, I think I might try this sometime this week. Thanks for the recipe! I have my Spicy Korean Soup listed under my recipes.. - 3/20/09

Reply from BRANDVEGN (5/20/09)
I looked for your soup, but couldn't find it! I thought maybe I could get some tips for making this recipe better!
CD2531301
One of my personal favorites! - 2/23/09