About this recipe:A Korean-inspired soup made by simmering tofu, courgettes and Korean soy bean paste together. The result is a delicious and light soup, perfect for a light lunch or anytime of the day.
750ml vegetable stock
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
4 spring onions, chopped
1 courgette, halved and cut into 1cm slices
225g firm tofu, drained and cubed
1 Scotch Bonnet chilli, sliced
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Method Prep:15min › Cook:25min › Ready in:40min
Bring vegetable stock and water to the boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the spring onion, courgette, tofu and Scotch Bonnet. Allow soup to return to the boil, then reduce heat to low and simmer for 15 minutes.
Korean soy bean paste (doenjang)
Can be found online or in Chinese/Oriental stores.