Cut pork into slices, marinate with chicken powder and corn starch. Set aside;
Cut potato, zucchini and soft tofu into pieces, set aside;
Soak shiitake mushrooms, cut off the mushroom pedicles and set aside. Soak and purge clams, set aside;
Boil water, add Korean soybean paste and mix well;
Put potato, zucchini, shiitake mushroom, sliced pork and clams into soup until all ingredients are cooked;
Put soft tofu into the soup till boiled and ready to serve.
Tips: To enhance the taste, chili powder or leek slices can be added. Japanese small dried sardine can be used for making broth instead of water.
