Korean Style Miso Soup Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Korean Style Miso Soup Also known as Kan-gu-fuu Su-pa-i-shi-i Mi-so Suu-pu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kan-gu-fuu Su-pa-i-shi-i Mi-so Suu-pu

Korean style spicy miso soup is a traditional dish of Japanese cuisine that is based on miso bouillon, a fermented spice made from soybeans.

This soup is made up of ingredients such as tofu, onions, seaweed, pork and udon pasta.The differential is due to gochujang, a pasta of Korean pepper, which gives the spicy and tasty touch to the dish.

The Korean style spicy miso soup is a rather versatile dish and can be found in different variations. Some restaurants add other ingredients, such as mushrooms, vegetables and seafood, to further enrich the taste.

In addition to being a delicious option for the coldest days, this soup is also known for its health benefits. Miso bulk is rich in probiotics, which help intestinal health, and has antioxidant and anti-inflammatory properties.

For lovers of spicy food, the Korean style spicy miso soup is a sure choice. Combining miso bouillon with Korean pepper paste results in a unique and addictive taste. And for those who are not yet accustomed to Japanese cuisine, this is a great option to try new flavors and delight yourself with a warm and tasty soup.

In short, the Korean style spicy miso soup is a dish that combines Japanese tradition with the influence of Korean cuisine, resulting in a tasty, spicy soup and full of health benefits

Origin and history of Sopa de miso picante de estilo coreano

Korean style spicy miso soup is a typical Korean soup made from a base of miso bouillon (fermented soybeans) and tempered with red pepper, known as gochujang. This soup is a variation of the traditional Japanese miso soup, but with a touch of spices and ingredients typical of Korean cuisine.

The origin of this soup dates back to ancient China, where miso was a basic food in the diet of the population. With the spread of Chinese culture to Korea, miso was also incorporated into Korean cuisine and adapted to the local taste. Over the years, Korean miso soup has been gaining new ingredients and spices, until it reaches the current version with the spicy touch of red pepper.

Today, Korean style spicy miso soup is a very popular dish in Korea and also in other countries, being appreciated for its unique taste and its health benefits as it is a soup rich in nutrients and probiotics.

About the recipe

• Name of the plate: Korean Style Miso Soup
• Name of the dish in English: Korean style spicy miso soup
• Name of the plate in Japanese: 韓国風スパイシー味噌スープ
• Name of the Romanian dish: Kan-gu-fuu Su-pa-i-shi-i Mi-so Suu-pu

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 10 minutes
• Difficulty: SIMPLE
• It suits: 2 people
• Occasions: Soup, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Korean Style Miso SoupIt makes sense to improvise

• Korean Style Miso Soup
• 1 teaspoon of Dashi
• 2 tablespoons of miso pasta
• 1-2 teaspoons of Korean pasta of chili miso (gochujang)
• 175g of tofu
• 1 potatoes
• 1 carrot
• 1 Cebula
• 1 teaspoon of garlic oil (optional)
• 1 teaspoon of seven spices shichimi Togarashi (optional)
• Ginger in powder (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Korean Style Miso Soup. Follow the instructions below in the preparation mode or step by step.

Preparation:

Start by cutting tofu and vegetables into small pieces.

For two servings, half carrots, a small potato and half onions in thin slices will be enough.

Cut tofu into cubes.

Preparation of heat:

In a pot, mix 500 ml of water and Dashi bouillon and let it boil.

Add the vegetables and cook on medium heat.

Addition of ingredients:

Meanwhile, dissolve the miso paste in a little water and add to the bouillon along with the tofu cubes.

Mix well and add the Gochujang Korean pepper paste.

Be careful not to boil the soup.

Continue cooking on medium heat and remove the pot for a few minutes before boiling.

Serving and serving:

Add salmon oil and Shichimi Togarashi for an extra aroma.

Serve with a frozen Japanese beer or a refreshing Japanese tea to balance the spicy taste.

Tips:

If you want to try Japanese ingredients, add slices of Daikon (Mooli raspberries), Satoimo (taro), seaweed and fried tofu.

Remember that miso is a product with beneficial bacteria, so don’t let the soup boil to maintain its health benefits.

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