Spring Cabbage Tofu Soybean Paste Stew

Cut the spring cabbage into bite-sized pieces.

Dice the tofu into 1cm thick cubes.

Slice the zucchini and onion into suitable sizes.

Pour anchovy broth into a pot and bring to a boil.

Once the broth boils, stir in soybean paste and minced garlic.

Add zucchini, onion, and spring cabbage, then simmer.

Add tofu and bring to a gentle boil.

Finish by adding chili pepper and green onion.