Make the stock (if not using prepared): In a pot, add 4 cups water, 6 to 8 dried anchovies (heads and guts removed), and a 4-inch piece of dried kelp (kombu/dashima). Bring to a gentle simmer for 10 minutes, remove kelp at the 10-minute mark, and simmer anchovies 5 more minutes. Strain. If you’re short on time, use low-sodium vegetable broth or water.

Prep the vegetables and tofu: Dice the potato, slice the zucchini and onion, mince the garlic, chop the scallions, and cube the tofu. Keep the mushrooms bite-size. Thinly slice the green chili if using.

Bloom the doenjang: In a small bowl, whisk 2 tablespoons doenjang with a ladle of warm stock until smooth. This helps it dissolve evenly in the soup and prevents clumps.

Start the base: Bring the stock to a simmer over medium heat. Add onion, garlic, potato, and radish (if using). Simmer for 6 to 8 minutes, until the potato is just starting to turn tender.

Add the doenjang and heat: Stir in the dissolved doenjang. Taste the broth. If you want it spicier, add 1 to 2 teaspoons gochugaru now. Let it simmer 3 to 4 minutes to meld.

Add remaining vegetables and tofu: Add zucchini and mushrooms, then gently slide in the tofu. Simmer another 5 to 7 minutes, until the zucchini is tender but not mushy.

Finish and season: Add sliced green chili and scallions. Taste. Adjust saltiness with a splash of soy sauce or a pinch more doenjang. If you like a nutty note, finish with 1 teaspoon sesame oil.

Serve hot: Ladle into bowls and serve with steamed rice and optional kimchi on the side. The broth should be rich, savory, and slightly thick from the paste.