Fermented Soybean Paste Stew (vegan)
Ingredients
- 1/2 of any large potato, peeled and cut into ½-inch cubes (about 1 cup)
- 1/2 onion, cut into ½-inch pieces
- 1 zucchini, cut into ½-inch pieces
- 1 jalapeno, chopped in slices with seeds
- 4 oz. mushrooms (any kind works)
- 4 garlic cloves, minced
- 2½ cups water
- 1 2"x 2" dashima, dried kelp
- 2 tbsp doenjang (Korean fermented soy bean paste)
- 1 tbsp gochujang (red pepper paste)
- 1/2 package firm tofu, cut into thin 1 inch long squares
- 2 green onions, chopped
Steps
1. Cut all the vegetables and put them aside.
2. In a pot, put 4 cups of water and dashima. Let it boil for 15 minutes.
3. Carefully take out the dashima from the pot. Add the potatoes and onions. Let it boil for 5 minutes. Then add the doenjang and gochujang and stir.
5. Add the other vegetable ingredients and let it boil on medium high heat for 10 minutes.
6. Carefully place the tofu on top of the soup. Turn off the heat. Sprinkle green onions on top.
7. It is ready to eat! I like to heat a small earthenware pot and ladle one serving size amount in it to eat with a bowl of rice. It keeps the soup warmer and the presentation makes it more special.
