Put the vegetables and water into a saucepan and cover. Cook over medium heat and bring to a boil.
Stir in the soybean paste, mixing well. Cover and simmer for 20 minutes.
Meanwhile, hardboil the eggs and then allow them to cool a little.
Add the tofu and cook for another 3 minutes.
Take it off the heat and serve.
Peel off the shell from your eggs, cut in half, and serve on top.
For a finishing touch, try chopping finely some spring onions and scattering them over the finished soup in the bowl.