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Quick and Simple Korean Doenjang Chigae (Bean Paste_Tofu Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0769
Energy (kCal)122.7112
Carbohydrates (g)25.1588
Total fats (g)1.8937
  • Cuisine

    Asian >> Korean >> Korean

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 3 cups 33.15 6.1659 1.5912 0.4641
    water 3 cups 0.0 0.0 0.0 0.0
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    korean soy bean paste 2 tablespoons - - - -
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    zucchini 1 halved cut 2.31 0.3421 0.2981 0.044000000000000004
    tofu 1/2 package drained cubed firm - - - -
    jalapeno pepper 1 sliced 1.6312 0.3656 0.0512 0.0208

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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