Pumpkin Leaf Soybean Paste Soup: Making Soy Bean Paste Soup with
My husband and I love soybean paste. If there's soup, even if the side dishes aren't special I think I can eat it well! LOL
2 serving
Within 10 minutes
곰탱이이이이이
Ingredients
  • anchovy broth
  • a pumpkin leaf
    10piece
  • Young squash
    1ea
  • crushed garlic
    1TS
  • Cheongyang red pepper
    2ea
  • leek
    1handful
  • Soybean paste
    2TS
  • Korean style soy sauce
    3TS
  • Salt
    1little
Cooking Steps
STEP 1/4
Serve the broth.
I bought a stock pack and am using it.
15-20 minutes minimum,
If you make enough broth for 30 minutes
The soup is almost ready.
STEP 2/4
Trim the pumpkin leaves.
There's a hairy part of the pumpkin leaf,
Peel off the sweet potato as if you were peeling it off.
After that, wash it in water.
After washing it, I cut it into two fingers.
STEP 3/4
Cut the zucchini into half-moon shapes.
Chop the cheongyang pepper/green onion into small pieces.
STEP 4/4
Now, put it all in and boil it.
Mix the soybean paste and add all the prepared vegetables.
(Pumpkin leaves/zucchini/Cheongyang peppers/green onions/minced garlic)
When it boils
Season with soy sauce and salt, and you're done!
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