Ingredients
Directions
- 1
In a pot, bring 4 cups of water to a boil over medium-high heat. Add dried anchovies and konbu. (Could be replaced by water or stock of your choice)
- 2
Remove the anchovies and konbu from the pot using a slotted spoon or strainer.
- 3
Add diced potatoes, diced onion, and sliced zucchini to the pot.
- 4
Stir in miso paste until dissolved into the broth.
- 5
Stir in Korean soybean paste (doenjang) and Korean chili paste (gochujang) until well combined.
- 6
Allow the soup to simmer for about 10 minutes, or until the potatoes are tender.
- 7
Add sliced tofu and sliced bell pepper to the pot and simmer for an additional 2-3 minutes, until the tofu is heated through.
- 8
Taste and adjust seasoning if necessary. If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot to release their starch and thicken the soup.
- 9
Serve hot, garnished with chopped green onions if desired.
