Here is a recipe of what we had for breakfast! So yummy! Especially with rice in the soup and seaweed sheets! Here is an article by MNN about 10 Benefits and Uses of Miso!
3 1/2 cups
water
3 tablespoons
denjang (Korean bean curd paste)
1 tablespoon
garlic paste
1/2 tablespoon
dashi granules
1/2 tablespoon
gochujang (Korean hot pepper paste)
1
zucchini, cubed
1
potato, peeled and cubed
1/4 pound
fresh mushrooms, quartered
1
onion, chopped
1 (12 ounce) package
soft tofu, sliced
In a large saucepan over medium
heat, combine water, denjang, garlic paste, dashi and gochujang. Bring
to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms
and onions and let boil 5 to 7 minutes more. Stir in tofu and cook
until tofu has expanded and vegetables are tender.
From: http://allrecipes.com/recipe/korean-bean-curd-miso-soup/
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