4 Serves
40 Mins
Prepare the dashi stock by simmering dried kelp and anchovies in water, then strain the liquid into a large pot.
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IraqiVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
400 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
591 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Whisk the Doenjang into the dashi stock until fully dissolved, then bring the mixture to a gentle simmer over the stove.
Add sliced zucchini, diced tofu, and chopped onion to the pot, cooking until the vegetables are tender.
Season the soup with a pinch of salt and pepper to taste, then serve hot.
18
g55
g18
g
American