Korean Miso

    25 minutes

    This amazing soup uses doubanjiang which is a fermented soy bean paste just like miso but with a slightly stronger taste. You can find it in Asian markets.

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    Makes: 4 

    • 1 tablespoon sesame oil
    • 1 tablespoon minced garlic
    • 1/2 tablespoon doubanjiang
    • 150g kimchi
    • 100g sliced beef
    • 100g onion, sliced
    • 50g zucchini
    • 30g green capsicum, sliced
    • 6 cups (1 1/2 litres) water
    • 2 tablespoons chicken stock powder
    • 1 teaspoon salt
    • 1 tablespoon soy sauce
    • 1/2 block tofu, diced
    • 3 eggs, beaten
    • 100g bean sprouts
    • 50g leek, sliced
    • 1 tablespoon chilli powder (optional)

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a saucepan, heat sesame oil and add garlic, doubanjiang, kimchi and beef. Stir fry.
    2. When colour of beef has changed, add the onion, zucchini, capsicum and 6 cups water.
    3. Reduce heat and add the chicken stock powder, salt and soy sauce. Add the tofu and bring to a simmer.
    4. With the soup simmering, pour in the beaten egg and simmer 5 minutes.
    5. Add the bean sprouts and leeks. Add optional chilli powder and serve!

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