Saturday, July 19, 2008

Korean Spicy Miso Soup

2 1/2 cups of water
1 ts Mrs Parks' dried mix (ground -- dried anchovies, mushroom, seaweed, shrimp)
2 green onions, chopped
1 large carrot, peeled and cubed
1 TB of dengjang (Korean miso)
tofu, cubed

add (optionally):
chili paste (for spicy version)
string beans
potatoes (optionally)

Boil dried mix, green onions and and other vegetables in water for five minutes or until vegetables are tender. Reduce heat to low. Take out a 1/2 cup of broth in a mug, and mix in the miso really well until dissolved. Add back to pot, stir, dissolve, heat for 1 min, and take off the heat and serve.

This traditional Korean miso soup is typically served with a bowl of rice and one or two vegetable side dishes. Depending on how sensitive your taste is, you may need to add more or less miso, so taste as you go.

Optional ingredients include tofu cubes, string beans, or edamame- all can be added a minute or two before you add the miso.For a spicy version, add chili flakes or spicy chilli paste.