Soybean Paste Soup

<This is about for 4 servings>

Ingredients

• 14 oz enoki mushrooms
• 2 zucchinis
  
• 2 tbsp minced garlic
• 2 tbsp ssamjang (Korean dipping sauce)
• 3 tbsp doenjang (Korean soybean paste)
• 5 cups water
• 1 tbsp soup soy sauce
• 1 tbsp fish sauce
• Sesame oil
• Anchovy broth (optional)
• 1/2 onion Chili peppers (optional)
  

Instruction

1. Wash all vegetables thoroughly. Trim the dark ends of the enoki mushrooms and rinse well.
2. Cut the zucchinis, onion, and chili peppers into bite-sized pieces.
3. In a pot, heat sesame oil and sauté 2 tbsp of minced garlic until fragrant.
4. Add 2 tbsp of ssamjang and stir-fry briefly.
5. Pour in 5 cups of water and stir in 3 tbsp of soybean paste. (Optional: add anchovy broth for extra flavor.)
6. Once boiling, add the onion and zucchini. Season with 1 tbsp soup soy sauce and 1 tbsp fish sauce.
7. Add enoki mushrooms last to preserve texture. Add chili peppers if you prefer it spicy.