Hobak Doenjang-guk

Ingredients

Instructions

1. 1

   Prepare the ingredients: cut the zucchini into thin half-moons about 5 mm thick, dice the tofu into 1.5 cm cubes, slice the scallion thinly, and finely mince the garlic. Thin, even slices help the zucchini cook quickly and keep the soup within the 15-minute time limit.

2. 2

   Pour the water into a small pot and bring it to a boil over high heat. Add the doenjang and whisk or mash it into the water until fully dissolved with no large lumps; dissolving it well gives the broth a smoother, cleaner taste.

3. 3

   Add the minced garlic and zucchini to the boiling broth. Cook for 3 to 4 minutes, until the zucchini is just tender but still bright and not collapsing.

4. 4

   Add the tofu and simmer gently for 2 minutes to heat it through without breaking the cubes. Avoid a hard boil at this stage so the soup stays clear and the tofu keeps its shape.

5. 5

   Add the scallion, simmer for 30 seconds more, then taste. If the soup tastes slightly strong, add a splash of hot water; if it tastes flat, simmer 30 to 60 seconds longer to concentrate it. Serve immediately while hot.

Nutrition per serving

Notes

• •For a cleaner, lighter low-fat version, use water rather than anchovy stock.
• •If your doenjang is very salty, start with 25 g and add more to taste.
• •Soft tofu can be used, but add it very gently with a spoon to prevent it from breaking apart.
• •Serve with steamed rice if you want a more filling meal, though the nutrition below is for the soup only.

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