Korean Soybean Paste and Tofu Soup

Instructions

1. 1

   Wash all vegetables thoroughly. Cut the zucchini into half-moons about 0.5 cm thick. Slice the shiitake mushrooms thinly. Dice the tofu into 2 cm cubes. Finely chop the garlic cloves and thinly slice the green onions. Set a medium soup pot on the stove.

2. 2

   Place the medium soup pot over medium heat and pour in the sesame oil. Add the chopped garlic and half of the sliced green onions. Stir constantly with a wooden spoon for 1 to 2 minutes until light green and fragrant without letting the garlic turn brown.

3. 3

   Pour the water into the pot. Hold a fine mesh strainer over the pot, scoop the doenjang into it, and press it through into the water with the back of a spoon to dissolve smoothly. Bring the broth to a steady boil over medium-high heat.

4. 4

   Lower the heat to medium and add the sliced zucchini and shiitake mushrooms to the boiling soup. Let it simmer uncovered for 8 minutes until the vegetables turn tender and translucent. If the liquid bubbles away too quickly, lower the heat slightly and add a splash of warm water.

5. 5

   Carefully add the diced tofu into the simmering broth so the delicate cubes do not break apart. Simmer gently over medium-low heat for 4 minutes so the tofu heats completely through and absorbs the rich, savory flavors of the fermented soybean broth.

6. 6

   Turn off the heat and stir in the remaining green onions. Taste the broth; if it feels too rich, add two tablespoons of hot water. Ladle the hot soup directly into deep ceramic bowls and serve immediately alongside warm steam-cooked rice.