Korean Spicy Tofu Soup with Vegetables

Ingredients

• 14 oz soft tofu
• 1 cup zucchini sliced
• 1 cup mushrooms sliced
• 1 cup spinach fresh
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1/2 tablespoon gochujang (Korean red pepper paste)
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 stalks green onions sliced

Instructions

1. 1 Heat the sesame oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. 2 Stir in the gochugaru and gochujang, cooking for about 1 minute to release the flavors.
3. 3 Add the vegetable broth and soy sauce to the pot, increasing the heat to bring the mixture to a boil.
4. 4 Once boiling, reduce the heat to a simmer and add the sliced mushrooms and zucchini. Cook for about 5 minutes.
5. 5 Gently add the soft tofu, breaking it into large chunks with a spoon. Continue to simmer for another 5 minutes.
6. 6 Stir in the fresh spinach and cook for an additional 2 minutes, until the spinach is wilted.
7. 7 Taste the soup and adjust the seasoning with more soy sauce or gochugaru if desired.
8. 8 Ladle the soup into bowls and garnish with sliced green onions before serving.