Korean Bean Paste Soup (Chigae)

We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3 1⁄2 cups water
• 3  tablespoons  korean fermented  bean paste (Denjang)
• 1  tablespoon garlic, minced
• 1⁄2 tablespoon  dashi, granules
• 1⁄2 tablespoon  korean  hot pepper paste (Gochujang)
• 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

1. In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
2. Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
3. Stir in tofu and cook until tofu has expanded and vegetables are tender.
4. Best served with rice and kimchi.