Korean Bean Paste Soup

Instructions

1. Prepare the vegetables
   Wash and dice the onion, zucchini, and potato into bite-sized pieces. Slice the mushrooms, mince the garlic, and cut the tofu into 1/2-inch cubes.
2. Create the base flavor
   In a medium pot, heat the sesame oil over medium heat. Add the onions and garlic, sautéing until fragrant, about 2-3 minutes.
3. Add the bean paste
   Add the doenjang (soybean paste) and gochujang (if using) to the pot. Stir and cook for about 1 minute to release the flavors.
4. Pour in the broth
   Add the anchovy stock or vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally to dissolve the bean paste completely.
5. Cook the vegetables
   Add the potato, mushrooms, and zucchini to the soup. Simmer for about 7-8 minutes or until the potato is almost tender.
6. Add the tofu
   Gently add the tofu cubes and soy sauce to the pot. Simmer for an additional 3-4 minutes, being careful not to break the tofu.
7. Finish and serve
   Add the chopped green onions, give the soup a final stir, and remove from heat. Serve hot in individual bowls with a side of steamed rice.