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How to Make Spicy Miso Soup
The quantities listed below make approximately 4-6 medium-size servings.
Ingredients:
2 medium yellow onions, halved and thinly sliced
2 large handfuls of any type of mushrooms, chopped into bite-size pieces
1 large zucchini, chopped into bite-size pieces
1 large carrot, peeled and chopped into bite-size pieces
1 bunch of enoki mushrooms (optional)
1 bunch of green onions, finely chopped
1 block of medium to firm tofu, cubed into bite-size pieces
2 heaping tablespoons of miso
2 teaspoons of gochoojang (Korean chili paste)
1.5 to 2 liters of vegetable or chicken broth (about 2 standard-size cartons found in most grocery stores)
Cooking oil
Directions:
1. Sauté carrots, onions, and mushrooms (except enoki) in oil over medium heat in a medium to large soup pot for 5 minutes or until onions and mushrooms are lightly browned.
2. Add zucchini and cook for another minute or two.
3. Add broth, bring to a boil, then lower heat to low to allow stew to simmer for 5 minutes. While simmering, add miso and chili paste. You can hold a stainless steel strainer so it sits in the stew and gently press and smear the miso and chili paste through the strainer until both are well dissolved into the stew. Discard the bit of fibrous miso residue that is left in the strainer.
4. Add green onions, enoki mushrooms, and tofu. Stir gently and allow to simmer for another 5 minutes. Have a taste of the broth and feel free to add more miso and/or gochoojang if desired.
Enjoy this delicious soup on its own or with side bowls of rice. If you enjoy poached eggs, you can add one egg per person to the simmering stew 5 minutes before ladling into serving bowls. If you plan on storing leftovers, it's better to skip the eggs.
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