A fusion twist using miso paste, zucchini, potato, and spicy chili flakes.
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In a medium pot, bring the water or broth to a boil over medium-high heat.
Add the cubed potatoes and onions to the boiling water and cook for about 5 minutes until the potatoes begin to soften.
Stir in the zucchini, mushrooms, and minced garlic, then reduce the heat to medium.
Place the miso paste in a small strainer and submerge it into the broth, using a spoon to dissolve it completely without lumps.
Add the gochugaru (chili flakes) and stir well to incorporate the spice into the broth.
Add the cubed tofu and simmer gently for another 3 to 5 minutes to allow the flavors to meld.
Taste the soup and add more miso if a saltier flavor is desired, but do not let it reach a rolling boil again.
Turn off the heat, garnish with fresh green onions, and serve hot with a bowl of steamed rice.
