365 Days Miso Soup
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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 |
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.
Type of Miso
Aka (Red) miso
Our product used in this recipe
Aka Dashi
(Red Dashi Miso)
