Ingredients
- 3 cups vegetable stock
- 3 cups water
- 2 cloves garlic, coarsely chopped
- 2 tablespoons Korean soy bean paste (doenjang)
- 4 green onions, chopped
- 1 zucchini, halved and cut into 1/2-inch slices
- 1/2 (16 ounce) package firm tofu, drained and cubed
- 1 jalapeno pepper, sliced
Directions
Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
