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Korean-style Miso Soup
Enjoy crispy bean sprouts and fragrant flowering chives in this miso soup.
Ingredients (4 servings)
| Tofu | 1/2 cake |
|---|---|
| Bean sprouts | 1/2 package |
| Naganegi (Japanese leek) | 1/2 |
| Flowering chives | 4 |
| Yellow chives | 4 |
| Gochujang | 1 tablespoon |
| Ito-togarashi (Thinly shredded red pepper) | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Aka Dashi
(Red Dashi Miso)
Directions
- Cut the tofu into 2-cm cubes and the naganegi and chives into 5-cm lengths.
- Bring the dashi stock to a boil and add the tofu, bean sprouts and naganegi. After the ingredients are cooked, dissolve the miso and add the gochujang.
- Add the chives and serve the miso soup in bowls with the shredded red pepper on top.
★ A Note
The combination of miso and gochujang gives an excellent taste to the miso soup.
