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Ingredients
US|METRIC
4 SERVINGS
- 72.5 grams zucchini (I used Korean zucchini, Aehobak, 애호박. I often find that a regular zucchini has a slightly bitter taste. – thinly sliced and cut into quarter circles)
- 200 grams shiitake mushrooms (rinsed, stem removed and thinly sliced, You can use the stem when making the stock.)
- 1 enoki mushrooms (pack, 200g, 7.1 ounces, – bottom 4-5 cm stem removed and rinsed briefly in cold running water)
- 17.5 grams brown onion (– diced)
- 250 grams tofu (Korean, – medium firm – diced or cut into small rectangular pieces)
- dried kelp
- stock
- 3 Tbsp. soybean paste
- 1 tsp. Korean chili paste
- 1 tsp. minced garlic
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