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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate