Chigae (Korean Bean Paste Soup)

Korean bean paste (daenjang) is similar to Japanese miso but is much more pungent and powerful. Daenjang chigae is wonderfully hearty and can be made with almost any vegetables you have on hand.

Ingredients

• 3 1/2 cups water
• 3 tbsp Korean fermented bean paste
• 1 tbsp garlic, minced
• 1/2 tbsp Dashi, granules
• 1/2 tbsp Korean hot pepper paste
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• 1/4 lb fresh mushrooms, quartered
• 1 onion, chopped
• 1 (12 ounce) package soft tofu, cubed

Directions:

In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang.

Bring to a boil and let boil 2 minutes.

Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.

Stir in tofu and cook until tofu has expanded and vegetables are tender.

Best served with rice and kimchi.

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