Fall is the perfect time for homemade soup. One of my favorite recipes to make is a Korean tofu miso soup. I have been making it for years and I would like to share it from my table to yours. I hope you enjoy it as much as I do, enjoy.
- What you will need:
- 3 1/2 cups water
- 3 tablespoons denjang (Korean bean curd paste)
- 1 tablespoon garlic paste
- 1/2 tablespoon dashi granules
- 1/2 tablespoon gochujang (Korean hot pepper paste)
- 1 zucchini, cubed
- 1 potato, peeled and cubed
- 1 onion, chopped
- 1 (12 ounce) package soft tofu, sliced
- Cooking Instructions:
- In a saucepan combine water, denjang, garlic paste, dashi and gochujang over medium heat
- Bring to a boil and stir in zucchini, potatoes and onions. Let it boil for 5-7 minutes.
- Lastly, stir in the tofu and cook until it has expanded and vegetables are tender.
I hope this recipe serves you well. It has been a family favorite at my house for years. I will usually drive into Koreatown for all of the ingredients. The markets there have everything and it will always be the best in comparison to other stores closer to home. My go-to store is the Korean Plaza market on Western. If you have time, go check it out and spend the day in Korea town soaking up all it has to offer. Tis’ the season to eat! Enjoy!
http://allrecipes.com/Recipe/korean-bean-curd-miso-soup/detail.aspx
