This is my riff on Doenjang Guk.

Ingredients

• 6 cups water
• 3 vegetable stock bullion cubes
• 1 tbsp vegetable oil / olive oil
• 1 dashi kombu sheet
• 2 tbsp chili bean paste (do ban jian)
• 1 tbsp samba oelek
• 1 tbsp brown miso
• 1/2 tbsp soy sauce
• 2" ginger, sliced
• 4 cloves garlic, diced
• 2 shitake mushrooms, sliced (stems can be used in stock only, or kept)
• 2 diced onions
• 1/2 cup dried black fungus (can sub in enoki mushrooms instead)
• 1-2 carrots, chopped
• 2-3 red radishes, diced
• (optional) 2 tsp crushed korean red pepper
• soft-medium tofu, cubed

Instructions

1. (Optional) 1 hour to 1 day beforehand: mix dashi kombu with 1L of water and let sit in fridge or on counter
2. Heat water on medium heat with dashi kombu stock or with the dashi kombu in it if you didn’t prepare the stock before hand.
3. Add the bullion cubes, ginger, diced garlic, chili bean paste, samba oelek, miso, oil, and soy sauce to the stock
4. On the side, put the dried black fungus in a bowl and fill with water.
5. Reduce heat and let sit to mix the flavours (10 minutes - 30 minutes, depending on if you prepared the dashi kombu stock beforehand). Strain out the large pieces of dashi kombu and ginger afterwards
6. Add shitakes, drain black fungus and add, and add diced onions to pot then bring to a boil.
7. After 2-4 minutes, add carrots and radishes, and optionally - the crushed korean red pepper
8. After another 2 minutes, add to the tofu
9. Take off heat and serve