Korean Bean Curd (Miso) Soup

By Esther

4.53 / 5

15min

20min

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3 ½ cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
½ tablespoon dashi granules
½ tablespoon gochujang (Korean hot pepper paste)
1 zucchini cubed
1 potato peeled and cubed
¼ pound fresh mushrooms quartered
1 onion chopped
1 (12 ounce) package soft tofu sliced