Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

3 cups vegetable stock

3 cups water

2 cloves garlic, coarsely chopped

2 tablespoons Korean soy bean paste (doenjang)

4 green onions, chopped

1 zucchini, halved and cut into 1/2-inch slices

½ (16 ounce) package firm tofu, drained and cubed

1 jalapeno pepper, sliced

Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.