AI-generated imageDoenjang Soup with Pre-Cooked Sweet Potato Stems (2 Servings)
A simple Korean soybean-paste soup using commercially pre-cooked edible sweet potato stems, tofu and zucchini, rather than a kimchi or stir-fried side dish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use only edible stems clearly sold as pre-cooked. Rinse lightly and cut into 4 cm lengths.
- 02
Slice zucchini into thin half-moons, cube tofu into 2 cm pieces and chop scallion.
- 03
Bring the anchovy-kelp stock to a boil and dissolve 1 1/2 tbsp doenjang.
- 04
Add stems and zucchini; simmer over medium heat about 6 minutes until zucchini turns slightly translucent.
- 05
Add tofu and garlic, simmer 5 minutes, then add scallion and cook 1–2 minutes.
- 06
Taste; if too salty, add a little water. Serve the soup thoroughly hot.
Helpful source links
Before you cook
Use only food-grade properly pre-cooked stems, not raw or unidentified plant stems. Check soy (tofu/paste), possible wheat in paste and fish in anchovy stock. Refrigerate promptly.
Allergens: SOY, FISH, WHEAT
Image & source credits
AI-generated image.
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