Today I worked with my Korean nanny Cindy on creating a delicious, deep broth of miso soup. Rather than just use the store bought miso soup paste and with water, we added in a bunch of ingredients and then let them all stew until we got a rich soup. Enjoy this dish on its own or with a side of rice. It’s both healthy and delicious.
1. Wash dried shitake mushrooms and then soak them in water for 30 minutes.
2. Put all the water in a large pot and heat on high.
3. Cut up large slices of Korean radish (or moo). Add to the pot of water.
4. Cut up a few slices of peeled ginger. Add to the pot of water.
5. Wash kelp (or dashima) in cold water and break into strips. Add to the pot of water.
6. Measure out 1/2 cup of dried shrimp and add to the pot of water.
7. Clean out the insides of the anchovies and take off the heads.
8. In a separate small frying pan, fry the anchovies on high for two to three minutes, stirring occasionally. Add to pot.
9. Clean with water and then squeeze the water out of the mushrooms (which have now been sitting in the water for about 30 minutes). Add to the pot. Finally, add in the onion. Heat all together till the soup is boiling, then bring down the heat to medium. Heat for one hour.
10. While heating, skim bubbles out of the pot with a hand strainer.
11. After one hour, take out all of the ingredients with a strainer, leaving only the soup behind.
12. Separate into two halves. You’ll only be using 1/2 of the soup base.
13. Add in the miso paste.
14. Soak the dried seaweed in water to loosen it up. Massage with your hands and then wash it. Add it into the soup.
15. Chop up the tofu into small cube size pieces. Add into the pot.
16. Finally, add in the chopped green onion.
17. All of the final ingredients are in. Bring to a boil for 5 minutes and you’re done!
5 dried shitake mushrooms
4.5 liters of water
1 Korean radish (or moo), peeled and cut into large slices
2 slices of ginger, peeled and cut into medium sized slices
4 strips of dashima (or kelp), washed and soaked in water
1/2 cup of dried shrimp
1/2 cup of dried anchovies
1 small onion, cut in half
3 tbsp miso paste
1 handful of dried seaweed, washed and soaked in water
1/3 tofu, cubed
2 green onion, finely chopped
1. Wash mushrooms and let them soak in water for 30 minutes.
2. Add water to large pot and then add in the following ingredients: Korean radish, ginger, dried shrimp, onion.
3. Take off black insides of anchovies and heads. In separate pan, fry anchovies on high 2-3 minutes (use no oil).
4. Add the anchovies to the big pot.
5. Wash mushrooms clean, squeeze water out of them and then add them to the pot.
6. Heat all together till the water boils, then bring down to medium heat.
7. Continuously take the bubbles out with a hand strainer.
8. After one hour, take out all of the ingredients with the hand strainer, leaving only the soup.
9. Separate the soup into two halves. You’ll only be using 1/2 of the soup base.
10. Now add in the following ingredients: miso paste, seaweed (that’s been soaked in water and loosened), tofu, and green onion.
11. Heat on high for five minutes, bringing the soup to a nice boil.
Hope you enjoy this recipe! Mixed with white rice, it’s my kids’ favorite.