INGREDIENTS

* 3 1/2 cups water
* 3 tablespoons denjang (Korean bean curd paste)
* 1 tablespoon garlic paste
* 1/2 tablespoon dashi granules
* 1/2 tablespoon gochu jang (Korean hot pepper paste)
* 1 zucchini, cubed
* 1 potato, peeled and cubed
* 1/4 pound fresh mushrooms, quartered
* 1 onion, chopped
* 1 (12 ounce) package soft tofu, sliced

DIRECTIONS
1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

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