Food Recipes Soups Soothing Tofu-and-Zucchini Soup with Bean Sprouts David Chang combines silky tofu, zucchini, and bean sprouts in a spicy doenjang broth. By David Chang David Chang 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 Save Rate PRINT Share Close Total Time: 30 mins Yield: 8 Jump to recipe 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. Notes from the Food & Wine Test Kitchen Doenjang and kochukaru are available at Korean and Asian markets. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 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 medium 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. Originally appeared: March 2011 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.