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A Favorite Recipe: Korean Miso Soup
Ingredients
4 cups water
2 tablespoons denjang (Korean bean curd paste)
3 teaspoons garlic paste
2 teaspoons dashi granules
2 teaspoons gochu jang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
4 oz fresh cup mushrooms, quartered
1 onion, chopped
8 oz packet soft tofu, sliced
Preparation method- In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang.
- Bring to the boil and let boil for 2 minutes.
- Stir in zucchini potato, mushrooms and onion and boil a further 5 to 7 minutes.
- Stir in tofu and cook until tofu has expanded and vegetables are tender.
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