Korean soybean soup

Ingredients for 2 servings:

• 2 tbsp soy paste (Doengchang)
• 4 potatoes
• 2 carrots
• 2 spring onions
• 1 onion(s)
• 1 garlic clove(s)
• 1 zucchini
• Water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

With tofu

Bring the desired amount of water to a boil in a pot. I recommend between 300-400 ml. Peel the potatoes and cut them into small cubes. Then add them to the water. Next, cut the carrots, onions, zucchini, mushrooms, and tofu into small cubes. Chop the garlic clove and spring onions as finely as possible. Once the water boils, add 2-3 tablespoons of the soybean paste. Mix this with the water and then add the finely chopped vegetables, herbs, and tofu. Let the soup simmer for 10-20 minutes, stirring regularly. Serve with rice or bread as a side dish, depending on your taste.