Korean Bean Curd (Miso) Soup recipe

4 servings

3 1/2 cups water

3 tablespoons denjang (Korean bean curd paste)

1 tablespoon garlic paste

1/2 tablespoon dashi granules

1/2 tablespoon gochu jang (Korean hot pepper paste)

1 zucchini, cubed

1 potato, peeled and cubed

1/4 pound fresh mushrooms, quartered

1 onion, chopped

1 (12 ounce) package soft tofu, sliced

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang.

Bring to a boil and let boil 2 minutes.

Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more.

Stir in tofu and cook until tofu has expanded and vegetables are tender.