Vegan Korean Miso Soup
My husband, Russell Case, learned how to make this dish in Andong, South Korea, back in 1997 and it was the first meal he ever cooked for me! ❤️
This version of Korean Miso Soup is a rich vegan broth based on the classical Dwen (fermented soybean) Jang (sauce) Tchigae (soup).
You can add sliced carrot to the soup along with the onions, it tastes very nice!
But since we’ve been learning to make dishes that are also low-carb, we now use only sliced mushrooms without the carrot, and it still tastes fantastic!
Ingredients
You must have a case of DwenJang Tchigae MISO paste (Soon Jang is a good brand)
1 cup of Miso Paste - it’s a little salty, so add extra water at the end while the soup is simmering, if when you taste it, you think it is too salty for you.
1 heaping tablespoon of SoonJang’s red pepper paste - Gochu Jang - this is optional and the recipe still tastes great even without this one.
I/2 large Asian Carrot (this is optional - if you are making it KETO-Friendly, omit this carrot and add only the Mushrooms instead)
1 cup Crimini mushrooms sliced (this is optional and the soup tastes great with only the carrot or only the mushrooms or with both the mushrooms and the carrot)
1 red onion
4 cloves of diced or minced garlic (you can add more garlic if you like)
350 grams of extra firm tofu - sliced into cubes
1/2 cup of Sesame oil
5 green onion stalks
Preparations
Boil 2 cups of water in a kettle or separate pot
Heat sesame oil in large pot or tall sauce pan and add diced red onion for 2 minutes, then add sliced carrot for one minute, and finally add the sliced mushrooms and continue to fry together.
Add 1 cup of Miso paste (and Gochu Jang paste if using it )
Fry the paste in the pan along with the onion, carrot, mushroom mixture to soften the paste.
Then slowly add the 2 cups of boiling water to the mixture while stirring, continuing to keep the water boiling while mixing into the pot.
Add minced garlic and cubed tofu to the soup and allow the full mixture and boil together for 3 to 5 minutes.
Turn the heat down and allow the soup to simmer until it is a golden taupe.
After placing in a bowl add the green onion to garnish on top.
