Vegan 순두부찌개 Korean Soup

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Vegan 순두부찌개 Korean Soup calories by ingredient

Introduction

Hot, Spicy Vegan Korean Soup Hot, Spicy Vegan Korean Soup

Minutes to Cook: 25

Number of Servings: 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

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.