5 cups of water
2 tablespoons dwen jang
1 teaspoon minced garlic
1 teaspoon kuk kan jang
1 teaspoon gochujang
1 small piece of dashima
~10 dried anchovies
5-6 mushrooms (i LOVE mushrooms so feel free to use less)
1/4 chopped onion
Bring the water to a boil with the dashima and anchovies. I usually put the anchovies in a tea bag or small metal "thing" ha not sure what it's called but you can get them at korean super markets, it's a circle shape that locks). Boil on low-medium heat for about 20 minutes - the broth should start to become a little yellow. Throw out the dashida and anchovies.
In the meantime chop your vegetables.
I didn't have zucchini or I would add that too. Add the dwen jang paste to the water and mix around to dissolve the paste. Stir occassionally and bring to medium boil. Add the kochujang and dissolve as well. Taste the broth to see how your taste buds feels, and then add more dwen jang or kochujang as you see fit~ Add your vegatables and turn the heat up a bit more.
Add the tofu and cook for about a minute more. Then pour and serve!