Prepare all the ingredients.
Dice the garlic cloves. Cut the potato and zucchini in medium thin pieces. Cut the onion and mushrooms.
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.
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.
Remove the pot from heat and garnish with some scallions.