Add a Korean twist to a Japanese classic with this Korean style spicy miso soup recipe. Adding Korean spices and chilli to a quintessential bowl of miso can give a richer taste and aroma that compliments miso's normal umami flavour. Serve this hot miso alongside freshly steamed rice with a traditional Japanese meal, or use as a soup base for a spicy bowl of ramen.
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.