Doenjang-jjigae

By @jenarsenault

Fair warning, this is a divisive soup! Soybean tofu soup doesn't sound appetizing in english and my husband won't go near it but when I'm feeling icky and cold, it's the only thing I want to eat with a big bowl of rice. This recipe is for one super large serving for lunch and dinner or two normal people servings. *recipe doubled in the image because I wanted extra soup to freeze <3

Serves 1-2 people

Ingredients

• 1 potato, diced
• 1 onion, diced
• 1 zucchini, diced
• 4 tablespoons, Potluck doenjang
  
• 1 dashi packet or 3 cups vegetable/chicken stock in a pinch
• 1 container of medium firm tofu, diced
• steak chunks (optional)
• enoki mushrooms (optional)

Directions

1. Sautee diced potato, onion and zucchini until browned (about 5 minutes).

2. Add doenjang and mix well, 1-2 minutes.

3. Add dashi packet and 3 cups water or stock and bring to a boil.

3. Add diced tofu and lower heat. If for some beautiful reason, I have leftover steak or enoki mushrooms in the fridge, I will chop it up and add along with the diced tofu.

4. Top over rice!