Instructions

1. 1

   Wash shepherd's purse thoroughly and cut into 4–5 cm pieces.

2. 2

   Dice potato, zucchini, onion, and tofu into bite-size pieces.

3. 3

   Add stock to a pot and dissolve doenjang through a strainer, then bring to a boil.

4. 4

   Add potato and onion first, and boil for 7 minutes.

5. 5

   Add zucchini, tofu, garlic, and shepherd's purse; simmer 5 more minutes.

Tips

Nutrition (per serving)