Korean Zucchini Soybean Paste Soup
Press 1 1/2 tbsp doenjang through a fine strainer into 700 ml boiling anchovy-kelp stock. Simmer the onion and garlic over medium heat for 3 minutes, add the zucchini, cut into 0.7 cm half-moons, and cook for 5 minutes, then add the tofu with 1/2 tbsp soup soy sauce and keep the heat low for 3 minutes so it warms without breaking apart. Add the green onion, simmer 1 minute more and turn off the heat.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The zucchini is cut into thick half-moons, so it keeps its shape in the soup and releases a little sweetness when you bite into it.
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For more of a kick, slice in a cheongyang chili, a sharp Korean green pepper.
Ingredients
Instructions
- 1
Slice 180g zucchini into 0.7cm half-moons.
Cut 80g onion and 100g tofu into bite-size pieces.
- 2
Pour 700ml anchovy-kelp stock into a pot and bring to a boil on high heat.
Press 1.5 tbsp doenjang through a fine strainer into the boiling stock.
- 3
Add onion and 1 tsp minced garlic.
Simmer over medium heat for 3 minutes until the onion releases its sweetness into the broth.
- 4
Add zucchini and cook over medium heat for 5 minutes.
- 5
Add tofu and season with 0.5 tbsp soup soy sauce.
Keep heat low for 3 minutes, just enough to warm the tofu without breaking it apart.
- 6
Add 25g sliced green onion, simmer 1 minute, then turn off the heat and serve immediately.
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