Bean Curd Dengaku With Miso Toppings Recipes
KOREAN BEAN CURD (MISO) SOUP
This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions.
Provided by Esther
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 21.6 g, Fat 4.1 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 640.7 mg, Sugar 4.8 g
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- Combine 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp sugar, and 4 Tbsp miso in a saucepan. Mix well to combine and then bring to a gentle simmer over the lowest heat. Stir constantly and cook for 2-3 minutes. Make sure the miso doesn’t burn. When the miso has thickened, it’s ready to use. To Sore: You can put the miso in the airtight container and store the refrigerator for up to 3-4 weeks.
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