Monday, July 14, 2008

Korean Spicy Miso Tofu Soup

3 cups of water
1 ts ground seafood soup mix*
1 TB of Korean miso (jung)
2 scallions, chopped
2 ts red pepper flakes or red pepper paste
2 oz firm tofu

add (optionally):
1 TB edamame
1 carrot, diced
1/2 cup string beans

Boil water with dried mix. After boiling, add vegetables and simmer until tender. Take 1/4 cup of broth and mix with the miso, until miso is dissolved. Add miso broth back to soup, and mix. Add diced tofu. Serve.

Makes 2-3 cups of soup.

* Dried seafood soup mix:
1/3 cup dried anchovies,
1/3 cup dried mushroom
1/4 cup dried seaweed
1/8 cup dried shrimp

all mixed and ground into pulverized form.

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