Korean Bean Paste Soup (Chigae) - cooking recipe

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 mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, cubed

Preparation

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.
Best served with rice and kimchi.