Easy Gochujang Vegetable Soup

5 from 1 vote

Easy Gochujang Vegetable Soup

This healthy and easy gochujang soup is loaded with good-for you veggies and carries such an unbelievable flavor. Also very versatile and done in under 30 minutes, making it a great quick weeknight dinner recipe. 100% vegan.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, dinner, Main Course

Cuisine: korean-inspired

Keyword: soup, stew, Vegan, vegetarian

Servings:

Calories: 169kcal

Author: Jessica Laroche

Ingredients

1 yellow onion finely chopped
3 cloves of garlic crushed
1 large potato (Russet or Yukon) chopped in large cubes
2 large carrots thickly sliced
1 tbsp gochujang paste or more for a spicier soup
4 cups vegetable broth
8 oz mushrooms sliced, a pre-mix of mushrooms containing oyster, shiitake, white button or beech mushrooms work well.
1 tbsp miso paste white or red
16 oz silken tofu cubed, optional (to serve)
1-2 green onions sliced, optional (to serve)

Instructions

Warm up a medium-large pot with a little oil (if using, can be done oil-free) and then, add the onion. Stir well and cook on medium heat for about 4-5 minutes. Then, add the garlic and cook for one more minute.
Add the potatoes, carrots, vegetable broth and gochujang paste. Stir well to dissolve the paste, cover and bring to a simmer. Turn down the heat and let the soup simmer for about 7-8 minutes (or until the vegetables are more tender, but not quite done yet). For a thicker soup, you can also simmer uncovered.
While the soup is simmering, combine the miso paste with a little water (3-4 tablespoons) until smooth.
Then, uncover, add the mushrooms, the miso-water mixture and stir well. Keep cooking the soup for about 5 more minutes or until the mushrooms are tender.
Taste the soup and adjust salt and gochujang paste to your liking. Garnish with green onions and diced silken tofu for more protein.

Video

Notes

Keep leftovers in an air-tight container in the fridge for up to 4-5 days. Reheat on the stove or using the microwave. This recipe is great for meal-prep!
You can add more gochujang paste for a spicier recipe!
Other vegetables can be used in place of the potatoes and carrots, such as cauliflower, leafy greens (add them at the end with the mushrooms), zucchini, sweet potatoes, broccoli, etc.
When serving, I like to garnish with diced silken tofu (uncooked). This adds extra plant-based protein and a fun texture. You could also serve with ramen noodles, rice, lentils or quinoa.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition