This week instead of making a Japanese style miso soup for breakfasts I made a Korean style miso soup. Korean miso soup or Dengjang Chigae uses the Korean form of miso dengjang. Dengjang is similar to Japanese miso but it also contains some uncrushed beans giving it more texture. This soup also contains gochujang which is similar to miso and has chilis in it. Like miso soup you can put whatever you like in it. This week I chose to use onions, tofu, zucchini and jalapeno peppers. With the gochujang, ground dried chili peppers and jalapeno peppers this was a spicy way to start the day. The soup was pretty tasty. I think that I will be having the Korean style miso soup for breakfast every once in a while.
1 teaspoon sesame oil
1 clove garlic (chopped)
1 teaspoon ground dried chili pepper (optional)
1 cup dashi
1 small onion (chopped)
1 serving tofu (cubed)
1/2 small zucchini (sliced)
1 jalapeno pepper (chopped)
1 tablespoon dengjang
1 teaspoon gochujang (optional)
1 green onion (chopped)
1. Heat the oil in a small sauce pan.
2. Add the garlic and ground dried chili pepper and saute until the garlic is fragrant.
3. Add the dashi, onion, tofu, zucchini, jalepeno pepper and simmer until the onions and zucchini are tender.
4. Remove from heat.
5. Mix the dengjang and gochujang with some of the liquid in a small bowl.
6. Stir the dengjang and gochujang into the soup.
7. Pour the soup into a bowl and top with the green onion.