The weather is frightening outside! It's been raining all day and just too cold! You're probably laughing at me if you already know where I live. I live in Northern California, near Sacramento. It's supposed to be nice during the fall and winter (well, we don't really have winters - more like fall until the heat comes around in the summer.) It's weird because I used to live in Korea and in Idaho where it snows a lot and makes you purple when you're out all day and now that I've been living here for two years, I'm whining about the 40 degrees weather. I know, I'm so lame. But it's too cold and all I want is some nice, warm soup.
So here is the recipe. Enjoy!
Korean Style Miso Soup (두부된장찌개)Printable Recipe
3-4 tablespoons Korean soy beans paste (된장)
2 cloves garlic, minced
1 teaspoon sesame oil
pinch of black pepper
3 cups water
1/2 firm or extra firm tofu, sliced
1 small zucchini, sliced in half moons
1 medium potato, sliced in half moons
1 package Inoki mushrooms, ends cut
2 green onions, chopped
(optional) 1 serano chili pepper, seeded or unseeded and sliced
(optional) pinch of Korean red chili pepper flakes
In a medium sauce pan or a clay pot, heat sesame oil over medium-high heat. When the oil is heated, add the garlic and black pepper and stir. Add the soy beans paste and stir until all ingredients are mixed well, about 2 minutes. Add the water into the pan or the pot and bring it to a boil.
When the water starts to boil, add the sliced potato, zucchini, and tofu. Place a lid over the pan or the pot and cook about 5 minutes or until the potato is soft.
Add the mushrooms and the chili peppers and cook about 1-2 minutes or until the mushrooms are cooked. Sprinkle with red chili pepper flakes and green onions and remove from the heat. Place the lid back on the pan or the pot until ready to eat.
Sook the Cook