Recipes Soothing Tofu-and-Zucchini Soup with Bean Sprouts Be the first to rate & review! In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares a broth with doenjang (Korean miso paste) and a little sugar, then spices it with red-pepper powder and fresh chile. By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 8 Ingredients 1 tablespoon canola oil 1 large onion, coarsely chopped 2 large garlic cloves, minced 8 cups water 1/4 cup plus 2 tablespoons doenjang, a Korean soybean paste (see Note), or dark miso 2 tablespoons soy sauce 1 tablespoon light brown sugar 1/2 teaspoon kochukaru, a Korean red pepper powder (see Note), or Aleppo chiles 1/2 pound mung bean sprouts 1 medium zucchini, very thinly sliced 14 to 16 ounces soft tofu, cut into 1/2-inch cubes 1 spicy green long chile, preferably Korean, thinly sliced Directions Heat the canola oil in a large pot. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and doenjang and whisk until dissolved. Add the soy sauce, brown sugar and kochukaru and bring to a boil. Add the bean sprouts and zucchini and cook until the zucchini is just tender, about 2 minutes. Add the tofu cubes and cook until the tofu is heated through, about 2 minutes. Ladle into bowls, garnish with the sliced chile and serve. Notes Doenjang and kochukaru are available at Korean and Asian markets. Rate it Print