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Traditional Korean Miso Soup Recipe

Naturally produced miso, also known as fermented soy bean paste, is an excellent source of healthy protein and friendly bacteria.

You can find Korean miso - called den jang - at your local Korean grocery store. If you don't have a Korean market in your area, you can use a Japanese version of miso, found at any Asian food market or your local health food store.

Enjoy this delicious and nourishing soup; it's a staple in the traditional Korean diet.


2 tablespoons of dark or light miso
1 yellow onion, peeled and roughly chopped
1 carrot, peeled and thinly sliced
1 zucchini, halved length-wise and thinly sliced
4 cups of water or unsalted vegetable broth


Boil onions and carrots in 4 cups of water or unsalted vegetable broth for five minutes or until onions and carrots become tender.

Reduce heat to low, and add zucchini and miso. Use a spoon to help dissolve the miso by spreading it along the inside of pot. As soon as miso is fully dissolved (usually takes about a minute or two), take off heat and serve.

This traditional Korean miso soup is typically served with a bowl of rice and one or two vegetable side dishes. Depending on how sensitive your taste is, you may need to add more or less miso, so taste as you go.

Optional ingredients include tofu cubes and sliced green onions - both can be added a minute or two before you add the zucchini and miso.


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The greatest thing about Korean Denjang Soup is that you can add veggies and other ingredients you like.

Sometimes, I just open the refrigerator and put whatever I find.

The basic ingredient you must put in Denjang soup
- Miso (Denjang)
- Garlic
- Onion

I sometimes skip carrot and zucchini when I don't have them.
Tofu (I recommend Pulmuone brand from Korea)
Little bit of chillies (I use jalapeno),

Either dried anchovy or small portion of beef (you have to toss and cook this before adding water).