In a large pot, heat a couple of tablespoons of cooking oil over medium heat. Add garlic and dwaenjang and cooked until the dwaenjang forms a crust on the bottom of the pan (fond), about 5 minutes. Note: If you want to incorporate meat, add a quarter pound of chopped chicken or beef with the garlic and dwaenjang and cook until meat is browned.

Add 5 cups of broth or water to the pot. Raise the heat to high and bring to a boil. Scrape the brown bits from the bottom of the pot and stir. Taste the soup. If the dwaenjang flavor is too strong for you, you can always add a cup more broth or water. Add the tofu and greens and bring to a boil again. Lower the heat to medium, partially cover the pot, and let simmer for about 20 minutes or until the greens are tender.