Soothing Tofu-And-Zucchini Soup With Bean Sprouts

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1 tablespoon canola oil

1 large onion, coarsely chopped

2 large garlic cloves, minced

8 cups water

1/4 cup plus 2 tablespoons doenjang, a Korean soybean paste (see Note), or dark miso

2 tablespoons soy sauce

1 tablespoon light brown sugar

1/2 teaspoon kochukaru, a Korean red pepper powder (see Note), or Aleppo chiles

1/2 pound mung bean sprouts

1 medium zucchini, very thinly sliced

14 to 16 ounces soft tofu, cut into 1/2-inch cubes

1 spicy green long chile, preferably Korean, thinly sliced

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