Korean Bean Paste Soup (Chigae)

Ingredients

• 3 1/2 cups water
• 3 tablespoons korean fermented bean paste (Denjang)
• 1 tablespoon garlic, minced
• 1/2 tablespoon dashi, granules
• 1/2 tablespoon korean hot pepper paste (Gochujang)
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• 1/4 lb fresh mushroom, quartered
• 1 onion, chopped
• 1 (12 ounce) package soft tofu, cubed

Directions

1. 1

   In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

2. 2

   Best served with rice and kimchi.