Korean miso soup(Doenjang Jjigae)

Step 1/ 5

Prepare all the ingredients.

Step 2/ 5

Dice the garlic cloves. Cut the potato and zucchini in medium thin pieces. Cut the onion and mushrooms.

Step 3/ 5

• 1½ tbsp Korean soybean paste
• 2 cloves garlic
• ½ red chili pepper

Boil water in the pot and put 1 tbsp bean paste, garlic and chili into the water. Stir until the paste is fully dissolved. Taste the soup and add more bean paste if it’s too flat.

Step 4/ 5

• ½ onion
• 1 potato
• ¼ green zucchini
• 2 king oyster mushrooms
• 100 g tofu

Add the onion and potato first into the soup and boil over medium heat for 4-5min. Then throw in the rest of ingredient and boil for another 4-5 min. Lastly add the tofu and let is simmer for 3 min.

Step 5/ 5

• scallion

Remove the pot from heat and garnish with some scallions.

Enjoy your meal!