Korean Soybean Paste Stew (Doenjang Jjigae) with Tofu

Doenjang jjigae is the everyday stew of Korean home cooking, built around doenjang, a fermented soybean paste with a deeper, funkier flavor than miso. It's traditionally simmered with a handful of whatever vegetables are around, which makes it endlessly adaptable while staying recognizably itself.

This version leans on a kombu-and-vegetable broth rather than the anchovy stock some recipes use, which keeps it fully plant-based while losing none of the savory depth, since the doenjang and mushrooms bring plenty of their own. Tofu adds a meaningful amount of plant protein, and because it's mostly broth, vegetables, and soybean paste with very little added fat, it fits comfortably into a heart-healthy pattern.

Serve it bubbling hot straight from the pot with a bowl of rice — this is meant to be eaten as soon as it's ready, not left to sit.