Zucchini Doenjang Soup
Broth makes all the difference in a Korean soup. The green-onion roots you'd normally toss lend a deep, clean flavor. This zucchini doenjang soup is simmered with plenty of soft tofu and zucchini for a hearty, savory bowl.
Ingredients
Main
- Korean zucchini1
- Soft tofu1/2 block
- Onion1/3
- Green onion1/3 stalk
Broth
- Green onion roots2
- Dried herringAs needed
- Dried anchovies1 handful
- Green onion leaves3 strands
- Dried kelp2 pieces
Seasoning
- Doenjang (soybean paste)2 tbsp
Directions
- 1
To make a flavorful broth, cut off the green-onion roots. They may look clean, but wash them to remove any leftover soil.
- 2
Rinse the roots several times under running water. Grit keeps coming off, so rinse until the water runs clear.
- 3
Drain the cleaned roots. Use what you need and store the rest. Now make the broth and start the zucchini doenjang soup.
- 4
Pour water into a pot and add the dried kelp, green-onion roots, the less-fresh green-onion leaves, dried herring, and dried anchovies to make the broth.
- 5
Once the broth is well infused, stir in the doenjang and add plenty of soft tofu, zucchini, and onion.
- 6
Drain the soft tofu and cut the zucchini and vegetables into bite-size pieces. Stir the doenjang into the rich broth, add the ingredients, and bring to a boil.
- 7
Season only with the savory doenjang. Taste and adjust as it simmers.
- 8
Finally, add thinly sliced green onion. A clean, comforting broth with soft tofu and zucchini is ready.
- 9
Don't throw away green-onion roots — use them for broth. They make the soup taste even deeper.
Tips
Don't toss the green-onion roots — use them to make broth. Broth is key in Korean soups, and the roots add a deep, savory flavor.