Doenjang Chigae or Korean Bean Paste Stew

From Jeanette's Healthy Living

Slightly adapted from David Chang's recipe in Food and Wine, March 2011. David Chang's recipe includes bean sprouts, but I didn't have any, so I added some shitake mushrooms. This soup is very versatile, you can add an assortment of vegetables that you have on hand. If you like it a bit spicy, just add some gochujang (Korean red pepper paste). To make this a heartier meal, serve with a bowl of brown rice.

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

8 cups water

1/4 cup plus 2 tablespoons doenjang (Korean soybean paste) or dark miso

2 tablespoons soy sauce

1 tablespoon organic sugar

1/2 teaspoon Korean red pepper powder (kochukaru)or Aleppo chilies

1 zucchini, cut in half lengthwise, and thinly sliced

4 shitake mushrooms, stems removed, cut into 1/2 inch pieces

14 ounces tofu, cut into 1/2 inch cubes

Garnish: scallions, chopped

Heat oil in a soup pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the water and doenjang and whisk until dissolved. Add the soy sauce, sugar, and red pepper powder, and bring to a boil. Add zucchini and mushrooms, and cook until just tender, about 2 minutes. Add the tofu cubes and cook until heated through. Ladle into bowls and garnish with chopped scallions.

Serves 8.