Tofu and Enoki Mushroom Doenjang Stew

Cut tofu, enoki mushrooms, onion, zucchini, and potato into bite-sized pieces.

Pour water into a pot and add potatoes, onion, and zucchini. Bring to a boil.

Add doenjang (soybean paste) and minced garlic, and mix well to dissolve.

Once the vegetables are partially cooked, add the enoki mushrooms and tofu.

When the broth is well infused, add green onion and check the seasoning.

Let it simmer for a bit more, then turn off the heat.