Tofu Doenjang Stew

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

Pour 400ml of water into a pot and add kelp to make broth.

Add 30g of doenjang (soybean paste) to the broth and dissolve.

Add zucchini, onion, and shiitake mushrooms to the pot and bring to a boil.

Once the vegetables are cooked, add tofu and minced garlic.

Season with chili powder and soy sauce to taste.

When boiling, top with green onion to finish.