Tofu Soybean Paste Soup
Instructions
For the broth, add 3 cups of water, 6 pieces kelp, and 1 dried anchovy pack in a pan.
Boil for 5 minutes, and then remove the kelp and anchovies from the broth.
Cut 2 soaked shiitake mushrooms into -inch cubes.
In a bowl, combine cup of ground beef, 2 shiitake mushrooms, 1 Tbsp of soup soy sauce, Tbsp of minced garlic, 1 tsp of sugar, 1 tsp of sesame oil, and 1 pinch of black pepper. Mix and set it aside to marinate while you are preparing the other ingredients.
Cut 1 handful of each: potato, zucchini, onion, and tofu, all cut into -inch pieces. Slice 1 green onion into 1-inch pieces. Slice green and red hot peppers into -inch pieces.
Fry the mushrooms and beef in a pan until the beef is completely cooked.
Add the broth and potato. Cook for 5 minutes on high.
Add the onion and zucchini and cook until the potato is soft.
Occasionally remove the foam on the surface of the soup.
Add 2 Tbsp of soybean paste, 1 Tbsp of red pepper paste, and Tbsp of red pepper powder. Mix to dissolve the paste. Cook 5 more minutes.
Add the green onion, tofu, and hot peppers. Cook for 2 more minutes, then turn of the heat.
