Recipe
Quick Korean miso soup
A weeknight doenjang-guk with daikon, potato, and soft tofu. The miso goes in at the end.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
This is the quick doenjang-guk I make on a weeknight. Daikon, potato, green pepper, carrot, onion, and garlic boil until they are almost done. Then I loosen Korean miso, doenjang, in a ladle of the broth, stir it back in, and finish with soft tofu. A little soy, a pinch of sugar, roasted sesame oil, and just a crumb of bouillon keep it from tasting flat.
Ingredients
- 6 cups water
- 1/2 small white daikon radish, peeled and cut into bite-size pieces
- 1 medium potato, peeled and cut into bite-size pieces
- 1 small carrot, sliced
- 1/2 onion, sliced
- 1 green pepper, seeded and sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon roasted sesame oil
- 1/4 teaspoon bouillon paste, or a small corner of a cube
- 2 tablespoons Korean soybean paste (doenjang)
- 1/2 block soft tofu, cut into cubes
Method
- Put the water, daikon, potato, carrot, onion, green pepper, and garlic in a pot. Add the soy sauce, sugar, sesame oil, and the tiny bit of bouillon. Bring it to a boil, then simmer until the potato and daikon are almost tender, about 15 minutes.
- Scoop out a ladle of the hot broth and stir the doenjang into it until the miso dissolves. Pour that back into the pot so it does not clump.
- Add the soft tofu and simmer gently for 3 or 4 minutes, until the tofu is heated through and the vegetables are done. Taste and add a little more soy or doenjang if it wants it.
- Serve it hot. I do not boil the miso hard once it is in.