Bean paste soup

2 cups rice water

Anchovie and kelp stock (I purchased tea-like bags)

2 generous Tbsp Doenjang (soybean paste)

½ package (4 oz) tofu, cut into 1" cubes

½ onion diced

½ zucchini diced

½ potato

1 tsp Korean chili flakes

1 garlic clove chopped

1 green or red chili sliced (in my case, I used jalapeno)

½ package enoki mushrooms or one handful of any mushrooms sliced

½ Asian leek or 1 green onion sliced

-Pour water and anchovie/kelp bag (or boil actual kelp and anchovies to create stock) into IP and put in saute mode.

-As the water comes to a boil, add soybean paste and garlic.

-Add onion, potato, zucchini, chili flakes and set IP to manual for 5 minutes.

-Quick Release

-Saute mode and add tofu and green onions as it boils

-Serve with rice and kimchee ;)

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