Oh my, my mom made the best soup ever on my recent visit to NM.
6 one inch squares of dashima (thick sheets of seaweed)
10 large dried anchovies
boil these in a little more than 1 qt of water in a 2 qt pot.
Once it starts to boil, set flame lower to simmer for 30 min.
Turn off heat.
Remove the seaweed and fishies.
Resume low heat and add:
1 big TBS of Toenjang (soybean or miso paste)
1/2 big TBS of Koch'ujang (red pepper paste)
1 zuchini
minced garlic
chopped onion
sliced oak mushrooms
1 inch cuts of scallion
cubed tubu (tofu)
YUM!
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