AI-generated imageEasy Doenjang Soup with Preboiled Sweet Potato Stems (2 servings)
A simple Korean soybean-paste soup with commercially preboiled sweet potato stems, zucchini, and tofu.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check that the sweet potato stems are edible, preboiled, and correctly refrigerated. Rinse as directed and cut. Do not use raw stems.
- 02
Half-moon slice zucchini, cube tofu, remove the enoki base, and chop the scallion.
- 03
Heat 500mL water with the stock tablet following its instructions; dissolve 1 tablespoon doenjang.
- 04
Simmer preboiled stems and zucchini about 5 minutes over medium heat, then add minced garlic and tofu.
- 05
Boil the enoki thoroughly for about 3 minutes; add scallion and finish. Taste before adding salt since the prepared stock and paste are salty.
Helpful source links
Before you cook
Use commercially prepared edible preboiled stems, never raw or foraged stems. Check fish, soy, and wheat allergens in the stock and paste. Cook enoki thoroughly and refrigerate leftovers promptly.
Allergens: 대두(된장·두부), 생선(멸치육수), 밀(일부 된장·육수 제품)
Image & source credits
AI-generated image.
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