Korean Denjang Chigae (Bean Paste & Tofu Soup)
3 cups vegetable stock
3 cups water
2 tablespoons Denjang paste (Korean fermented soybean paste)
2 cloves garlic, crushed and coarsely chopped
1 medium zucchini, halved lengthwise and sliced .5" thick
1/2 pound firm tofu, cubed
4 green onions, chopped
1 jalapeno, slice thin (optional)
Bring vegetable broth and water to a boil in a saucepan. Add garlic and Denjang. Stir until Denjang dissolves.
Toss in all other ingredients, turn heat to low and simmer for about 15 minutes.
Garnish with extra green onion and sesame seeds if you'd like.
Serve with side of rice and kimchi. Yummy!