1 Tbs traditional Korean soybean paste
1/2 Tbs gochugaru (Korean red chilli powder)
1.5 L anchovy and kelp broth (page 19)
250 g seafood marinara
150 g firm tofu
1/2 onion, diced
1/2 zucchini, diced
1 spring onion, trimmed and sliced diagonally
1 red bullet chilli, destemmed and sliced diagonally
Add the soybean paste and gochugaru to the anchovy and kelp broth, mix well and bring to the boil over a medium heat.
Add the seafood and allow the broth to come back to the boil, then reduce the heat to low and simmer for another 10 minutes.
Add the tofu, onion and zucchini to simmer for another 5 minutes.
Add the spring onion and chilli and continue to simmer for another couple of minutes before serving.
