Soy Bean Paste Soup, aka 'Dwen-Jang'
- 1/3 Tofu, cut into cubes
- half an onion, diced
- 1/2 cup korean squash, diced
- 1/3 cup mushrooms
- 1/2 cup chopped napa cabbage
- (optional) half jalapeño, sliced
- (optional) small tomato, diced
- 1 - 2 tablespoon soy bean paste
- dash of mushroom powder
- black pepper
- 2 green onions
Fermented soybean paste, aka 'Dwen-Jang,' is one of the essential flavors of traditional Korean cuisine. The recipe I'm about to share with you right now is not your typical traditional Korean Dwenjang Soup. I've seen frowns and raised eyebrows when I tell them there's 'tomatoes' in the soup, but once you try it, you'll realize they are actually a wonderful combination. Being vegetarian, I don't use broth or meat so the tomatoes seems to give more depth in flavor. If you want to keep to the traditional recipe, just omit the tomato.
note: I personally don't use potatoes but it is a common ingredient for this soup.
Pour 1 cup of water into pot. Add onions. When the water starts to boil add squash, tofu, mushrooms, garlic, napa cabbage, jalapeños, and tomatoes. Once the water starts to boil again, add the bean paste. Carefully mix to dissolve bean paste. Adding the bean paste at the end gives more flavor. Add pinch of mushroom powder, black pepper and green onions. Serve immediately.