Name: Korean Doenjang-Jjigae (Soybean Paste Soup)
Ingredients: 3 cups vegetable stock; 3 cups water; 2 cloves garlic, coarsely chopped; 2 tablespoons Korean soy bean paste (doenjang); 0.5 (16 ounce) package firm tofu, drained and cubed; 4 green onions, chopped; 1 zucchini, halved and cut into 1/2-inch slices; 1 jalapeno pepper, sliced

Ingredients

3 cups vegetable stock
3 cups water
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
0.5 (16 ounce) package firm tofu, drained and cubed
4 green onions, chopped
1 zucchini, halved and cut into 1/2-inch slices
1 jalapeno pepper, sliced

Steps

Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.