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 tablespoon gochujang (Korean red pepper paste)
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 stalks green onions, sliced

Method

1. 01
   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. 02
   Stir in the gochugaru and gochujang, cooking for about 1 minute to release the flavors.
3. 03
   Add the vegetable broth and soy sauce to the pot, increasing the heat to bring the mixture to a boil.
4. 04
   Once boiling, reduce the heat to a simmer and add the sliced mushrooms and zucchini. Cook for about 5 minutes.
5. 05
   Gently add the soft tofu, breaking it into large chunks with a spoon. Continue to simmer for another 5 minutes.
6. 06
   Stir in the fresh spinach and cook for an additional 2 minutes, until the spinach is wilted.
7. 07
   Taste the soup and adjust the seasoning with more soy sauce or gochugaru if desired.
8. 08
   Ladle the soup into bowls and garnish with sliced green onions before serving.