Easy Korean Winter Soup
This Korean Winter Soup is warm, simple, and flavorful. It is easy to make and perfect for cold days or quick comfort meals.
Equipment
- Medium pot
- Wooden spoon
- Cutting board
- Knife
- Ladle
- Small bowl (for mixing gochujang if needed)
Ingredients
- 1 tablespoon sesame oil
- 1 onion sliced
- 2 garlic cloves minced
- 1 zucchini chopped
- 1 potato diced
- 1 cup mushrooms any kind
- 4 cups vegetable or chicken broth
- 1 tablespoon gochujang
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Green onions sliced
- Tofu cubes optional
Instructions
- Heat sesame oil in a pot over medium heat.
- Add sliced onion and garlic. Cook until soft and fragrant.
- Add zucchini, potato, and mushrooms. Stir for 2–3 minutes.
- Add broth, gochujang, and soy sauce. Stir well to combine.
- Simmer for 15–20 minutes, or until potatoes are tender.
- Add tofu cubes and green onions. Stir gently.
- Taste and adjust seasoning. Serve hot.
Notes
Add miso paste for deeper flavor.
Use tamari instead of soy sauce for a gluten-free option.
Add noodles like udon or ramen to make the soup more filling.
Rinse tofu before adding for the best taste and texture.