There is not much difference between Xianzu and Korean-style soybean soup. It is nothing more than the simple and traditional ingredients used and the cooking method: potatoes, tofu cut into pieces, mushrooms, enoki mushrooms, zucchini, red pepper slices, beef, pork belly slices, and the complicated cooking method in the pot

Pour in water, add bean paste, and melt the bean paste over medium-low heat, stirring constantly.

After the water boils, add pork belly slices (you can omit it if you like it lighter), add potato slices (must add it, because the soup will be thicker due to the presence of starch), add scallops (you don’t have to add it if you don’t have it), add beef slices, and continue adding tofu to cook.

Add the mushrooms and cook for a while. Add the zucchini, red pepper slices and enoki mushrooms and season with salt and chicken essence (before adding salt, taste it first and then decide how much salt to add or not. You don’t need to add chicken essence because the sixty-year-old mushrooms have already produced fresh flavor.

(It tastes delicious) Simple method: Pour water into the pot, add doenjang, melt the doenjang over medium-low heat, and stir evenly during the process.