- L water
- tbsp. Doenjang
- piece ginger
- tsp. sugar
- tsp. salt
- g bean curd
- g mushroom
- Spring onions, green part only
Bring 1 litre of water to the boil.
Peel the ginger and cut it into thin slices.
Finely chop the spring onion.
Lightly scrub the mushrooms if needed and cut off 1 cm of the foot. Then slice the mushrooms.
Cut the bean curd into 2 cm cubes.
When the water is boiling, add the Doenjang Soybean Paste together with the ginger, sugar and mushrooms.
Add salt to taste and serve with the bean curd cubes and sprinkled with spring onion.
You can serve this soup with boiled noodles as a main dish.