Korean Miso Soup

    35 mins

    This is an authentic recipe from Korea that's eaten with rice and other side dishes. It includes tofu, mushrooms and onions. Garnish with sliced spring onions.

    43 people made this

    Serves: 4 

    • 1Litre (4 cups) water
    • 2 tablespoons denjang (Korean bean curd paste)
    • 3 teaspoons garlic paste
    • 2 teaspoons dashi granules
    • 2 teaspoons gochu jang (Korean hot pepper paste)
    • 1 potato, peeled and cubed
    • 125g fresh button mushrooms, quartered
    • 1 onion, chopped
    • 1,3 kg packet 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 for 2 minutes. Stir in potato, mushrooms and onion and boil further for 5 to 7 minutes. Stir in tofu and cook until tofu has expanded and vegetables are tender.

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    Reviews in English (32)


    When my wife and I eat this dish here in Korea we have found that there are two "schools": Spicy and Salty. The Spicy crowd (at least) double the red pepper paste while the Salty group really load up on the Denjang (dwejang). When we cook this recipe we change any of the follow: 1) We use a LOT more dwenjang (close to double) 2) We usually will include a (half drained) can of tuna. 3) We include a few pieces of licorice root to add an unexpected and subtle sweetness. It's quite versitile and, for an intents and purposes, you could use any root vegetable in this soup  -  30 Mar 2006  (Review from Allrecipes US | Canada)


    My korean boyfriend loved it! I madethe following adjustments: ...a little less dashi and a little more water. (Although I personally prefer stronger stocks, Korean stocks are much lighter in flavor so I made this soup in the korean fashion.) I also omitted the onion and added beef the 2nd time I made this by request of my boyfriend.  -  04 May 2004  (Review from Allrecipes US | Canada)


    I was really craving some Korean comfort food and this hit the spot. I used to eat jigae (stew) often when I lived at home with my grandmother and mom, and this recipe tastes a lot like theirs! I followed the recipe and used all ingredients except for the potatoes. I did add a few more things though, and that is a 1/2 lb pork tenderloin and about a cup of leftover kimchi I had on hand. Instead of the garlic paste, I just used minced garlic. I sauteed the onion and garlic with a tbsp of vegetable oil, and I chopped the pork into very thin and small pieces and added that to the pot. After the pork browned, I threw in the rest of the ingredients (including the kimchi) except for the tofu. Instead of measuring I went more by taste though, I'm sure I used a lot more denjang than what the recipe calls for. I let it boil and as soon as the zucchini got soft, I added the tofu and let it cook for just a couple of more minutes. I served with some white rice and it was just wonderful!! My husband also enjoyed it very much and went back for seconds.  -  02 Feb 2008  (Review from Allrecipes US | Canada)