Jangjorim Guk

Jangjorim Guk is a flavorful vegan soup inspired by the traditional Korean dish, featuring tender soy curls simmered in a savory broth. This nourishing soup is packed with umami flavors and perfect for a comforting meal any time of the year.

Ingredients

• Soy curls - 100 grams
• Water - 1 liter
• Soy sauce - 3 tablespoons
• Miso paste - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Carrot - 1 medium, sliced
• Radish - 100 grams, cubed
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Tofu - 150 grams, cubed
• Spinach - 50 grams
• Chili flakes - 1 teaspoon (optional)

Steps

1. In a large pot, bring 1 liter of water to a boil.
2. Add the soy curls to the boiling water and let them soak for about 10 minutes until rehydrated. Drain and set aside.
3. In the same pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
4. Stir in the soy sauce and miso paste, mixing well until the miso is dissolved.
5. Add the sliced carrot and cubed radish to the pot, and pour in 500 ml of water. Bring to a simmer and cook for 10 minutes until the vegetables are tender.
6. Add the rehydrated soy curls and cubed tofu to the pot. Simmer for an additional 5 minutes.
7. Stir in the spinach and chopped green onions. Cook for another 2 minutes until the spinach is wilted.
8. Season with black pepper and chili flakes if desired. Serve hot.

Nutrition

• Calories: 280
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 1 L

Health Benefits

• Rich in plant-based protein from tofu and soy curls.
• Packed with vitamins and minerals from vegetables like spinach and carrots.

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