Doenjang Jjigae aka Korean Bean Paste Soup

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Ingredients

6 cups beef stock ((or vegetable stock for a vegan recipe))
3 Tbsp soybean paste (found at Korean markets-or Amazon, if you can't find it near you)
1 tsp Gochujang (more or less, to taste)
1 small onion (diced)
1 tsp garlic (finely chopped )
1 medium zucchini (halved lengthwise and chopped)
2 small potatoes (or one medium)
8 oz firm tofu (cut into small cubes, (or soft tofu, if you prefer))
4 oz enoki mushrooms (or sliced, plain white mushrooms)
2 green onions (chopped into small pieces, at an angle)
1 jalapeños ((OPTIONAL: chili pepper flakes, to taste))
1 cup cooked sticky rice (to serve)

1
Place broth, soybean paste, hot pepper paste (if using) in a pot and bring to a boil.
2
Once it comes to a boil, add the chopped potatoes, and simmer for 5 or 6 minutes.
3
Next, add the zucchini, garlic and onion, continue to simmer about 3 minutes.
4
Now add the mushrooms. Then add the tofu and simmer another 2 minutes.
5
Lastly, add the green onions and jalapeños. Let the soup come to a boil for a minute, so it's very hot, then immediately place into warmed serving bowls and add a tablespoon or so of cooked rice.