Recipe Details
Ingredients
-
3cupsvegetable stock
-
3cupswater
-
2clovesgarlic, coarsely chopped
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2tablespoonsKorean soy bean paste (doenjang)
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½(16 ounce) packagefirm tofu, drained and cubed
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4green onions, chopped
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1zucchini, halved and cut into 1/2-inch slices
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1jalapeno pepper, sliced
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories59 | |
| % 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.
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