Korean miso soup

Korean miso soup

13saves
35min


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.

Esther

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

Method
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.

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