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, mushrooms and onions. Garnish with sliced spring onions.


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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