Even though miso soup represents Japanese food, you can also find it in other Asian countries such as Korea. Japan’s neighbour loves to add chilli and other spices to their food, and this also goes for their version of miso soup. The use of spices and chilli can give a richer taste and aroma to the traditional miso soup. If you like miso soup, but interested in making something slightly different, try this recipe to spice things up!
Let’s first cut the tofu and vegetables. If preparing miso soup for two people, half a carrot, a small potato and half an onion cut into slices should be enough. For the tofu, cut into small cubes.
You can now prepare the dashi soup stock by mixing 500ml of water and the dashi in a saucepan and allow it to boil. Add the vegetables to the dashi and leave them to cook on a moderate heat.
Meanwhile, stir your teaspoons of miso paste in a small amount of water until it is well dissolved. Add the cubes of tofu, the dissolved miso and finally the gochujang Korean chilli paste to the dashi and vegetables and mix well. Be very careful that the soup doesn’t boil! Keep on moderate heat and remove the saucepan a few minutes before boiling.
You can now add the sesame oil and the shichimi togarashi if you wish to add a fantastic aroma. Enjoy it with a cold Japanese beer or a glass of Japanese tea if you need to refresh your mouth from the hot chilli.