Place more than 10 anchovies or depots in a pot.

Pour the pre-loaded rice water and boil it over high heat for 5 to 10 minutes.

While the water is boiling, the best ingredients to put in soybean paste soup are zucchini, onions, mushrooms such as shiitake mushrooms, and peppers such as Cheongyang red pepper. To be honest, if there's only soybean paste, I'd like to have tofu.

Cut the ingredients in advance to make it easy to put in. It's better to cut it in a similar size, but it doesn't matter if you cut it according to your preference.

After about 10 minutes, when the broth boils,

Put the anchovies in a strainer and throw them away. If you don't allow the scale of anchovies, support the strainer in a bowl and pour the whole broth into a clean broth.

First, put in the hard vegetables. First, potatoes,

It's not hard, but you put onions in the broth first to make it sweet,

Add shiitake mushrooms,

Add minced garlic again,

Add 2 tablespoons of soybean paste.

Boil it again for more than 5 minutes.

If it's boiled for the second time, add tofu,

Add red pepper or cheongyang pepper,

Lastly, add the sliced green onions,

Put the lid on and boil it for 2 to 3 minutes. It's done!

It's a doenjang soup that you can heat up in the chilly winter.
The savory mushroom zucchini soybean paste soup can be eaten as soup, but it is also delicious to mix it with a spoonful of rice with soybean paste soup and fried eggs. It tastes even better if you add other mushroom types or spicy Cheongyang peppers.