Ingredients with Measurements:
- 1/2 cup of soybean paste
- 6 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, sliced
- 1 potato, peeled and cubed
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced green onions
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced zucchini, cubed potato, and sliced mushrooms to the pot. Stir well and cook for 5 minutes.
3. Add the soybean paste to the pot and stir until it is well combined with the vegetables.
4. Pour in the water and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
5. Add salt and pepper to taste.
6. Serve the soup hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 22g
Dietary fiber: 5g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Instead of zucchini, you can use other vegetables such as carrots, celery, or bell peppers.
- Instead of soybean paste, you can use miso paste.
Variations:
- Add tofu cubes to the soup for extra protein.
- Use chicken or beef broth instead of water for a meatier flavor.
- Add cooked rice noodles or vermicelli to the soup for a heartier meal.
Tips and tricks:
- Be careful not to burn the garlic while sautéing.
- Use a wooden spoon to stir the soup to prevent the soybean paste from sticking to the bottom of the pot.
- Adjust the amount of soybean paste according to your taste preference.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
Serve the soup with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed rice, kimchi, or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too salty, add more water or vegetables to dilute the saltiness.
Food safety advice:
Make sure to cook the soup until the vegetables are tender and the soup is heated through to prevent foodborne illness.
Food history:
Taedonggang is a river in North Korea, and this soup is a popular dish in the region. Soybean paste, also known as doenjang, is a staple ingredient in Korean cuisine.
Flavor profiles:
This soup has a savory and slightly salty flavor from the soybean paste, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: North Korean