Soothing Tofu-and-Zucchini Soup with Bean Sprouts

• 1 tablespoon canola oil
• 1 large onion, coarsely chopped
• 2 large garlic cloves, minced
• 8 cups water
• 1/4 cup plus 2 tablespoons doenjang, a Korean soybean paste (see Note), or dark miso
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• 1/2 teaspoon kochukaru, a Korean red pepper powder (see Note), or Aleppo chiles
• 1/2 pound mung bean sprouts
• 1 medium zucchini, very thinly sliced
• 14 to 16 ounces soft tofu, cut into 1/2-inch cubes
• 1 spicy green long chile, preferably Korean, thinly sliced

1. Heat the canola oil in a large pot.
2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the water and doenjang and whisk until dissolved.
4. Add the soy sauce, brown sugar and kochukaru and bring to a boil.
5. Add the bean sprouts and zucchini and cook until the zucchini is just tender, about 2 minutes.
6. Add the tofu cubes and cook until the tofu is heated through, about 2 minutes.
7. Ladle into bowls, garnish with the sliced chile and serve.

canola oil, onion, garlic, water, doenjang, soy sauce, light brown sugar, kochukaru, bean sprouts, zucchini, long chile

Taken from www.foodandwine.com/recipes/soothing-tofu-and-zucchini-soup-with-bean-sprouts (may not work)