A Deliciously Tasty Korean Miso Soup Recipe
Doenjang refers to a fermented Korean soybean paste, which is considered a byproduct that is created via soup soy sauce production. Doenjang, which is sometimes known as a relish in Korean culture, is made by boiling soybeans in saltwater brine. It is then pounded, aged, and fermented until the result is the development of a rich and umami delicacy that has many and varied uses in Korean cuisine.
The nutritional benefits of doenjang are well-researched and sufficiently documented. This Korean condiment is rich in flavonoids, plant hormones, and other minerals and vitamins that support good health and vitality. Doenjang also provides an essential amino acid – lysine, which has been shown to support blood vessel growth.
Doenjang can be:
- Eaten as a condiment when made in a raw-paste form with vegetables,
- Used as a flavoring or seasoning in many different dishes.
- Used as a dipping condiment.
Soups are a common part of a traditional Korean meal. Unlike other cultures, in Korea, soup is usually considered a component of the meal’s main course – instead, as a starter dish.
How to Make this Deliciously Tasty Korean Miso Soup Recipe
This delicious soup is flavorful and light, despite its offering as a portion of comfort food for many.
- Preparation Time – 20 minutes.
- Cooking Time – 20 minutes.
- Total Preparation & Cook Time – 40 minutes.
- Serves – 4.
The List of Ingredients For the Tasty Korean Miso Soup Recipe
Korean miso soup provides a delectable and soothing meal that is created from a unique combination of ingredients. The soup offers a range of different textures as well.
- 3 ½ Cups of Water.
- 3 Tablespoons Doenjang (Korean Bean Curd Paste/Miso)
Pro-tip – Doenjang can be found in most Asian or Korean specialty grocery stores. It needs no refrigeration, so look for it in the aisle with the other seasonings or sauces. - 1 Tablespoon of Garlic Paste.
- ½ Tablespoon of Dashi Granules.
Pro-tip – Dashi is the backbone of many classic Japanese recipes. While it was traditionally made from scratch, it is now available in powder or granule form. These options provide convenience as they allow for the creation of an instant Dashi. Dashi granules or powders are typically available in Asian or Japanese specialty stores. - ½ Tablespoon of Gochujang (Korean Hot Red Pepper Paste)
Pro-tip- Gochujang offers a unique taste. It is spicy, a bit funky, and salty, with a deep savory note. Gochujang provides a sweetness that is created during the fermentation process. The process of developing gochujang happens over several years, as this is the amount of time required for the rice starches to convert to sugar. - 1 Medium Potato – Peeled and Cubed.
- 1 Medium Zucchini – Cubed.
- ¼ Pound of Fresh Mushrooms – Quartered.
- 1 Medium Onion – Chopped.
- 1 (12-ounce) Package of Soft Tofu – Drained and Cut into 1/2-inch Cubes.
Cooking Directions For a Tasty Korean Miso Soup
As complex as the flavor can be for this miso soup, it is interesting that the steps to create it are simple and straightforward –
- Combine the water, the bean curd paste, the garlic paste, the dashi granules, and the hot pepper paste in a large saucepan over medium heat.
- Bring these ingredients to a rolling boil.
- Boil this deliciously tasty Korean miso soup recipe for 2 minutes.
- Then stir in cubed potato, zucchini, quartered mushrooms, and chopped onion.
- Boil for an additional 6 minutes.
- Stir in tofu.
- Cook until the tofu has swelled and the vegetables have become tender. This should take about five additional minutes.
- Ladle into bowls and serve hot.
Serving Suggestions for this Tasty Korean Miso Soup
If you’re uncertain what may pair well with this delicious Korean miso soup, consider the following serving suggestions to help get you going –
- Edamame – Edamame is a young soybean and translates to “beans on a branch” in Japanese. They include high amounts of fiber, minerals, and vitamins, with few calories and little sugar.
- Onigiri – a traditional Japanese comfort food crafted of steamed rice that is compressed. They are considered the first type of traveling food. Onigiri is also known as Japanese rice balls. As a snack or a side dish, Onigiri can be made with various fillings and flavors. Note that Onigiri is often considered a type of sushi – which is incorrect. Sushi is made with flavored steamed rice (vinegar, salt, and sugar), whereas onigiri is just plain steamed rice. Fillings may include –
- Salted salmon.
- Pickled Plum
- Kombu Seaweed.
- Canned Tuna and Mayonnaise.
- Salted Cod Roe.
- Rice Seasonings.
- Kimchi – a fermented cabbage condiment that offers incredible health advantages.
- Rice – A versatile starch that is a staple of Japanese cuisine.
FAQS
What are the Different Doenjang Varieties?
Doenjang is available in various varieties, some with added spices like onion, garlic, and even shellfish broth. Doenjang is categorized into three types by the Korean Ministry of Food and Drug Safety’s Food Code. The differences depend on their included ingredients.
- Hansik- Doenjang – this type of doenjang is made with traditional-style meju and saltwater brine.
- Doenjang – Doenjang is made without meju. Meju is the basis for several condiments and can be made from barley, soybean, wheat, rice, or degreased soybeans.
- Seasoned Doenjang – is considered any product that consists of 90%+ of Doenjang or Hansik- Doenjang.
It is noted that a similar fermented soybean paste can be found in the northeastern parts of China – there, it is known as Daijang.
How to Store This Korean Miso Soup?
To store miso soup for a later snack or meal, cool the soup to room temperature. Then, pour the coup into one or more airtight containers. This delicious Korean miso soup recipe keeps well for up to 3 days when stored in the refrigerator. To reheat, use a small saucepan on the stove or heat in a microwave-safe container for a minute or so.
How Do the Nutritional Values of This Korean Miso Soup Stack Up?
Each serving of this tasty miso soup from Korea has 158 calories. The soup is low in fat (only 4 grams) and high in protein – with 9 grams per serving.
