Korean Fermented Soybean Paste Noodle Soup

Slice 100 g zucchini into 0.5 cm half-moons.

Remove the stems from 3 shiitake mushrooms and slice them thinly, then cut 150 g tofu into 1.5 cm cubes so the vegetables and tofu cook evenly.

Pour 1000 ml anchovy stock into a pot and bring it to a strong boil over high heat.

Once it boils, lower to medium heat so the broth stays active without boiling over.

Set 2 tbsp doenjang in a fine sieve over the pot and loosen it with hot broth while pressing with a spoon.

Dissolve it completely so salty or bitter pockets do not collect in one spot.

Add the zucchini, shiitake, and tofu, then simmer over medium heat for about 5 minutes.

When the zucchini edges turn slightly translucent and the mushrooms smell fragrant, skim off any foam on the surface.

Shake excess surface starch from 200 g knife-cut noodles and add them with 1 tbsp minced garlic.

Stir gently with chopsticks as the soup returns to a boil so the strands do not clump or stick to the pot.

When the noodles are tender but still elastic, add 1 diagonally sliced green onion and check the seasoning.

Turn off the heat within about 2 minutes after the noodles are ready to avoid bitterness, then serve hot.