Egg-Free Recipes: Korean Bean Curd (Miso) Soup | Submitted By: Esther

3 1/2 cups water3 tablespoons denjang (Korean bean curd paste)1 tablespoon garlic paste1/2 tablespoon dashi granules1/2 tablespoon gochujang (Korean hot pepper paste)1 zucchini, cubed1 potato, peeled and cubed1/4 pound fresh mushrooms, quartered1 onion, chopped1 (12 ounce) package soft tofu, slicedIn a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender. Amount Per Serving  Calories: 158 | Total Fat: 4.1g | Cholesterol: 0mg

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