Miso soup.
Such a diminutive name for a soup that has an ocean of untapped power.
You know, you go to your local sushi shop, order some rolls and they trot out a bowl of brown watery stuff with cubes of dehydrated “tofu” and call it miso soup.
A travesty.
At home, we grew up on deonjang chigae–fermented miso paste stew. My mom was coming over to watch the dogs, so I thought I’d try my hand at this old favorite and the results were pretty fucking incredible. She took one small sip and her eyes grew to the size of soup spoons:
“This is actually really good.”
Like, thanks Omma.
Cooking Time: 30 minutes
Recipe Difficulty: Easy
Servings Amount: 6
Ingredients
- 1/4 onion chopped
- 1 zucchini sliced into half moons
- 1 jalapeno
- 1 tbsp sesame oil
- 1 tsp salt
- 3 tbsp miso paste
- 1 tbsp gohujang
- 2 1/2 cups water
- 1/2 tbsp garlic minced
- 1 red chili
- 1 green chili
- 1/2 block extra firm tofu
- Sautee onions in sesame oil. (If you can, try and pick up one of these stone pots so that all your guests can be equal parts impressed with your authentic-ness and secretly jealous of you.)
- Add zucchini, jalapeño (sliced), and garlic. Cook until veggies have just softened.
- Add 2 tbsp miso paste and gochujang and stir until everything is evenly coated.
- Add water and bring to boil. Add one more tbsp of miso and let simmer. Broth should be thick ad creamy.
- Add thinly sliced chilis to the top and sliced tofu.
- Serve with a bowl of rice, duh. Make your Korean mom proud of you.