A comforting Korean soup that is deceptively simple, and it only takes 10 minutes to make! Doenjang is funkier and more savory than miso. Doenjang Jjigae typically is made with meat and fish. However for this vegan recipe, we use a dashi with shiitake mushroom, which gives the soup it’s base, and the doenjang itself has a slightly meaty flavor. What’s lovely about this soup is that it’s a great way to use any vegetables you have! Turnip is listed but you can easily substitute and add vegetables such as daikon, zucchini, or bok choy.
Yield: 2 servings
3 dried shiitakes
1- 2 inch piece of kombu
4 cups of water
1 medium sized organic turnip
½ of a medium sized yellow onions
2 cloves of organic garlic, minced
½ block of tofu
1 tsp of gochugaru
2 Tbsp of doenjang
Splash of vinegar
1 tsp of green onion or asian chives-optional garnish
This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc
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