Korean Miso Soup

Recipe by Cook's Hideout

BM# 44: A-Z Cooking Series -- Around the World in 30 days Country: K for Korea Dish: Korean Miso Soup & Joomuk Bap We are staying in Asia and visiting Korea today. I knew from day 1 that I would be doing Korea for K, since I live in a town that has a very high Korean population. We have a Korean grocery store in town and most of the stores have signs in Korean. I hardly cook Korean food at home even though I have full access to all the Korean veggies, spices and other ingredients. I don't have...

Ingredients

• 3 cups vegetable stock
• 2 kelp (- pieces)
• ¼ onion onion (of - a small)
• 2 cloves garlic (- crushed)
• ½ cucumber (of a small)
• ½ cup tofu (- chopped)
• 1 cup Bok Choy Spinach (/ - chopped)
• 2 , 1 Scallions (" - cut into pieces)
• 1 tbsp Miso Doenjang (paste/)
• to taste Salt Pepper (&)

Method

1. In a medium sauce pot, combine stock, kelp, onion, garlic, cucumber and 1 cup of water. Bring the mixture to a boil and simmer for 5~6 minutes.
2. Add the chopped bok choy/ spinach and scallions. Cook for another 2~3 minutes.
3. Take the miso in a small bowl and add 2~3tbsp of the boiling stock. Mix well to combine thoroughly.
4. Add the miso paste to the boiling soup. Mix well to combine, season with salt and pepper. Turn off the heat and serve hot with Joomuk Bap (Fist Balls).

View the recipe instructions at Cook's Hideout