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Title: Simple Doenjang Chigae (Miso Soup)
Categories: Korean, Soups
Yield: 6 Servings

1/4 Onion; chopped
1 Zucchini; sliced into
- half moons
1 Jalapeno
1 tb Sesame oil
1 ts Salt
3 tb Miso paste
1 tb Gohujang
2 1/2 c Water
1/2 tb Garlic minced
1 Red chili
1 Green chili
1/2 Block extra firm tofu

Sautee onions in sesame oil. If you can, try and pick up one of these
stone pots so that all your guests can be equal parts impressed with
your authentic-ness and secretly jealous of you.

Add zucchini, sliced jalapeno, and garlic. Cook until vegetables
have just softened.

Add 2 tb miso paste and gochujang and stir until everything is evenly
coated.

Add water and bring to boil. Add another 1 tb miso and let simmer.
Broth should be thick and creamy.

Add thinly sliced chilis to the top and sliced tofu.

Serve with a bowl of rice, duh. Make your Korean mom proud of you.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/superseiyan-miso-soup/>

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