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Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
NOTES: Can replace zucchini with wakame seaweed, tofu for seafood. Add a little less water, more TB of doenjang for more sour taste.