Baechu Doenjang Guk (Cabbage and Doenjang Soup)

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By G. Daniela Galarza

This vegan soup, known arsenic baechu doenjang guk successful Korean, is hearty with cabbage and tofu. Mushrooms, soy condiment and doenjang (a fermented soy paste) springiness the broth a deep, analyzable flavor. Adapted from “The Korean Vegan: Homemade” by Joanne Lee Molinaro, the crockery is described arsenic a mellow, soothing, stewlike soup, thing to thin connected erstwhile you’re feeling “a small bluish oregon a small tired.” It’s simple, fortifying and warming.

Adapted from “The Korean Vegan: Homemade” by Joanne Lee Molinaro (Avery, 2025).

Ingredients

measuring cup

Servings: 4 (makes 8 cups)

1 1/2 teaspoons olive oil
1 1/2 teaspoons toasted sesame oil
8 caller shiitake mushrooms (about 5 ounces), stems removed, sliced
1 tiny yellowish bulb (5 ounces), halved and thinly sliced
2 tablespoons doenjang, positive much arsenic needed (see Where to buy)
4 cups rootlike broth, preferably low-sodium, divided
1 spoon reduced-sodium soy sauce, positive much arsenic needed
4 ample napa cabbage leaves, chopped into 1-inch chunks
One (14-to-16-ounce) bundle silken tofu, drained

Nutritional Facts

Per serving (2 cups)

Calories
149
Fat
7 g
Saturated Fat
1 g
Carbohydrates
15 g
Sodium
485 mg
Cholesterol
0 mg
Protein
9 g
Fiber
3 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Korean Vegan: Homemade” by Joanne Lee Molinaro (Avery, 2025).

Tested by G. Daniela Galarza.

Published December 26, 2025

Updated March 18, 2026