Simple Doenjang Soup

Ingredients

• 2 tbsp doenjang (Korean soybean paste)
• 150 g firm tofu
• 1/2 medium zucchini
• 80 g shiitake or cremini mushrooms
• 2 cloves garlic
• 3 cups dashi or vegetable broth
• 1 stalk green onion(optional)
• 1/2 tsp gochugaru (Korean chili flakes)(optional)
• 1 tsp sesame oil(optional)

Instructions

1. 1

   Prep the vegetables: dice the zucchini, slice the mushrooms, mince the garlic, and cut the tofu into 1/2-inch cubes (about 5 minutes).

2. 2

   In a pot, combine the broth and doenjang, whisking until the paste fully dissolves. Bring to a gentle boil over medium heat (about 3 minutes).

3. 3

   Add the garlic, zucchini, and mushrooms. Simmer for 5 minutes until the vegetables begin to soften.

4. 4

   Gently stir in the tofu and simmer another 4-5 minutes so the tofu heats through and absorbs flavor.

5. 5

   Off the heat, stir in sesame oil and gochugaru if using. Ladle into bowls, top with sliced green onion, and serve hot with rice.