Asia:
South Korea:
South Korean Doenjang-jjigae (Soybean Paste Soup or Stew)
INGREDIENTS:
3 cups vegetable stock
3 cups water
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
½ (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
INSTRUCTIONS:
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.
