Dish

Soyo

Beef and vegetable soup

Soyo is a hearty soup that is perfect for cold weather. The soup is made with a base of soybean paste, which gives it a rich and savory flavor. Vegetables such as potatoes, zucchini, and onions are added to the soup, along with tofu and sometimes meat. The soup is typically served with rice and kimchi on the side. Soyo is a great source of protein and fiber, making it a healthy and filling meal option.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup

Origins and history

Soyo has been a staple in Korean cuisine for centuries. It is believed to have originated during the Joseon Dynasty (1392-1910). The soup was traditionally made with soybean paste that was fermented in large earthenware jars. Today, soyo is still a popular dish in Korea and can be found in many Korean restaurants around the world.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of soyo, with different vegetables and meats used depending on the region and personal preference. Some variations include seafood, mushrooms, and beef. Some recipes also call for the addition of doenjang, a fermented soybean paste that is similar to miso.

Presentation and garnishing

Soyo is typically served in a large bowl with the vegetables and tofu arranged on top. The soup can be garnished with chopped scallions and sesame seeds. It is important to stir the soup well before eating to ensure that the soybean paste is evenly distributed throughout the soup.