Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

• 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

1. Bring vegetable stock and water to a boil in a saucepan over high heat.
2. Stir in garlic and soy bean paste, stirring until the paste dissolves.
3. Stir in the green onion, zucchini, tofu, and jalapeno.
4. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

vegetable stock, water, garlic, soy bean, green onions, zucchini, firm tofu, pepper

Taken from allrecipes.com/recipe/quick-and-simple-korean-doenjang-chigae-bean-pastetofu-soup/ (may not work)