Vegetarian

Vegan 순두부찌개 Korean Soup is for Dinner.

Vegan 순두부찌개 Korean Soup takes several minutes to prepare.

Vegan 순두부찌개 Korean Soup takes 25 minutes to cook.

Vegan 순두부찌개 Korean Soup makes 4 servings.

The ingredients for Vegan 순두부찌개 Korean Soup are:

1 Tbl soy sauce
0.5 cup dried portabella mushrooms
4 cups water
1 vegetarian bouillon cube
1 tsp sesame oil
1.5 Tbl canola oil
1 cup chopped onion
3 cloves onion
2.5 tablespoons red pepper paste (Korean)
1 pack silken tofu
1.75 cups mushroom
1 red pepper
1 small carrot

Here is how you make Vegan 순두부찌개 Korean Soup:

First, with the dried portabella mushrooms, place the mushrooms into a 1 cup water and a tablespoon of soy sauce. Boil them for 2 minutes and set aside. To make the stock, place the bouillon cube in the remaining water and boil until thoroughly dissolved and set aside. Place both canola and 1 Tbl sesame oil in a pan. Heat oil and put onions in for 1minute. Add garlic for an additional minute. Add both the portabella and the fresh mushrooms. Cook for 3 minutes covered, stirring occasionally. Add Korean red pepper paste and stir until it coats vegetables. Add the vegetable stock. Put the carrots and pepper (or other vegetables, if you prefer) in the soup and cook, covered, for 10 minutes. Place soft tofu in. DON'T Mix it in, but instead, let it cook into the stew in large chunks for about 4 or 5 minutes. You now have a delicious spicy soup, that is vegan (as far as I know). Makes about 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user BRANDVEGN.

The nutritional information for Vegan 순두부찌개 Korean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 111.7

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 484.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.0 g
• Protein: 3.8 g

Vegan 순두부찌개 Korean Soup is Asian cuisine.

The dietary needs meet for Vegan 순두부찌개 Korean Soup is Vegan