Clean and cut the onion and zucchini into bite size pieces. Cut Tofu into 2x2 cm (1x1 inch) cubes.
Use a clay pot for better taste or a glass pot. Boil the water on medium high heat for 15 minutes. Put the Korean hot pepper paste in the water make it sure dissolves well, add onion, zucchini, crushed garlic, salt and red pepper powder. Cook for 15 minutes.
Lower the heat to medium heat and add Dashida (Korean soup stock), tofu and green onions, cook for another 10 minutes.