Korean Miso

Korean Miso

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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.


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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