Vegan Doenjang Jjigae (Vegan Korean Soybean Paste Soup)

If you never have heard of this soup or are curious as to what it tastes like, think along the lines of miso soup, though this soup is made with fermented soybean paste.  Like miso paste, soybean paste is quite salty.   Keep this in mind while preparing.  Taste often to achieve your desired sodium level.

If you are wondering where to purchase this paste, I would think it would be where you traditionally find miso paste in your local market.  I personally bought it in a specific Asian Mart.

Traditionally, this korean soup has anchovies or clams.  Clearly I eliminated them, though otherwise stuck with authentic ingredients, including kelp, enoki mushrooms, zucchini and tofu.  Don't be afraid of this soup!  The name may be tricky to say, but the cooking process is easy as can be.

Plus, this is super super healthy!  Out of all fermented foods, soybean paste has shown to be the most effective in treating cancer.  Now that's pretty cool!  It also aids in digestion, lowers blood pressure, prevents osteoporsis and heart disease, and strengthens the liver.  Now those are just some of the benefits!

So what are you waiting for?  Good tasting and good for you!

Vegan Doenjang Jjigae (Korean Soybean Paste Soup)

 Ingredients:

4 c vegetable broth

3-4 tbsp soybean paste

1 garlic clove minced

1 tbsp korean chili paste (gochujang)

1 potato peeled and cut into cubes

1 zucchini washed and sliced

1/2 enoki muchrooms or mushroom of choice

1/2 package tofu drained and cut into cubes

1 jalapeno seeds removed and sliced (optional)

2 tbsp chopped scallions

 1/4 c wakame or dried kelp
1 tsp sesame oil

Directions:
Pour sesame oil into pot and add in minced garlic.  Saute for about 3 minutes, then add in vegetable broth and spoon in chili paste and soybean paste.  Add in potatoes and bring the broth to a boil.  Stir and continue to boil the potatoes for about 6-7 minutes.  Add in enoki mushrooms, cubed tofu, wakame and jalapeno.  Cover and turn to lower and let simmer for about 5 minutes.  Garnish with scallions.