Vegan Doenjang Jjigae

Doenjang Jjigae but make it vegan 🌱this Korean soybean paste soup is so hearty and filling, perfect for winter nights 😌 here’s how to make it.

Serves 2

Ingredients:

• 3 diced garlic cloves

• 1/2 sliced onion

• 1 bunch of spinach

• 1/2 carrot, cut into chunks

• 2 mushrooms, sliced

• 1/2 potato cubed

• 1 sliced zucchini

• 1/2 block of firm tofu sliced

• 2 cups of water or kombu broth

• 2 tbsps doenjang

• Splash of vinegar to finish it off

Instructions:

• In a pot, sauté onion and garlic till softened.

• Add in doenjang and let it cook until it’s caramelized and lightly sticking to the bottom of the pot.

• Pour in the water or broth then add in carrots and potatoes, the veggies that take the longest to cook.

• Bring to a boil and cook for 7-10 mins or until veggies are softened.

• Add in the spinach, tofu, and zucchini and cook another 5 mins.

• Top with a tiny splash of vinegar, scallions, and some chili flakes.

• Enjoy with rice 🍚