Korean Soybean Paste Stew (Doenjang Jjigae-Style, with Miso)

Rich in plant-based protein from firm tofu and gut-friendly probiotics from fermented miso, this stew delivers traditional Korean flavors with low saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 350 g (12.3 oz) firm tofu, diced · 504 kcal in the whole recipe
• 3 tbsp (51 g) miso paste (used as a mild swap for Korean doenjang) · 101 kcal in the whole recipe
• 3.5 cups (800 g) vegetable broth · 40 kcal in the whole recipe
• 1 small (100 g) potato, diced · 77 kcal in the whole recipe
• 1 small (150 g) zucchini, diced · 26 kcal in the whole recipe
• 100 g (3.5 oz) fresh shiitake mushrooms, sliced · 44 kcal in the whole recipe
• 1 small (100 g) onion, diced · 40 kcal in the whole recipe
• 1 (50 g) green pepper, sliced · 10 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 1 tsp (5 g) toasted sesame oil · 44 kcal in the whole recipe
• 1 tbsp (16 g) low-sodium soy sauce · 9 kcal in the whole recipe
• 2 stalks (30 g) green onion, sliced · 10 kcal in the whole recipe
• 1 tsp Korean chili flakes (gochugaru), optional

Method

1. Heat sesame oil in a pot over medium heat, add garlic, onion, and shiitake mushrooms, and sauté for 2-3 minutes.

   

2. Add diced potato, zucchini, low-sodium soy sauce, chili flakes, and vegetable broth; bring to a boil and simmer for 10 minutes.

   

3. Dissolve miso paste in a ladle of hot broth, stir it back into the pot, then add diced firm tofu and green pepper.

   

4. Simmer gently for 4-5 minutes without boiling vigorously, top with sliced green onions, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.