Korean miso soup

    Korean miso soup


    41 people made this

    About this recipe: This is an authentic recipe from Korea that's eaten with rice and other side dishes. It includes tofu, courgette, mushrooms and onions. Garnish with sliced spring onions. You might have to go to an Asian shop to buy some of the ingredients.

    Serves: 4 

    • 1L (1 3/4 pints) water
    • 3 tablespoons denjang (Korean bean curd paste)
    • 1 tablespoon garlic paste
    • 1/2 tablespoon dashi granules
    • 1/2 tablespoon gochu jang (Korean hot pepper paste)
    • 1 courgette, cubed
    • 1 potato, peeled and cubed
    • 100g (4 oz) fresh mushrooms, quartered
    • 1 onion, chopped
    • 1 (349g) pack soft tofu, sliced

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to the boil and let boil 2 minutes. Stir in courgette, potato, mushrooms and onion and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate