Korean doenjang has a funk that miso doesn't quite reach, thanks to a longer, more rustic fermentation, and it turns a simple vegetable soup into something with real backbone. This version leans on zucchini, radish, and mushrooms so the broth stays light while the doenjang does the heavy lifting on flavor.
Ingredients
- 2 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp gochugaru (optional, for heat)
- 1 tbsp sesame oil
- 4 cups vegetable or anchovy broth
- 1 cup diced Korean radish (or daikon)
- 1 small zucchini, halved and sliced
- 1 cup shiitake mushrooms, sliced
- 1 block soft tofu, cubed
- 2 scallions, sliced
- 2 cloves garlic, minced
Instructions
- Heat sesame oil in a pot over medium heat. Add garlic and radish and sauté 2 minutes.
- Whisk the doenjang into a ladle of warm broth until dissolved, then pour the whole mixture into the pot along with the rest of the broth.
- Bring to a simmer and cook 10 minutes, until radish softens.
- Add zucchini and shiitake mushrooms, and simmer another 8 to 10 minutes.
- Gently stir in the tofu and gochugaru, and simmer 3 more minutes without boiling hard.
- Top with scallions and serve hot with a bowl of rice on the side.
Nutrition Facts (per serving)
| Calories | 165 |
| Total fat | 8g |
| Total carbohydrates | 13g |
| Dietary fiber | 3g |
| Protein | 12g |
| Sodium | 620mg |
Why This Is Good for Your Gut
Doenjang's long fermentation, often six months or more, builds a dense population of Bacillus subtilis alongside lactic acid bacteria, both of which produce enzymes that help break down soy proteins into more digestible peptides. Shiitake mushrooms add beta-glucans, a fiber type shown to support beneficial gut bacteria and modulate immune signaling in the gut lining.
Soup this deep in flavor rarely needs an apology for being simple.
For more fermented soup options, try our Chickpea Miso Soup with Bok Choy or Kefir Cucumber Gazpacho.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
