Miso Soup

Miso Soup is a regular Japanese soup. It's main ingredient miso is from fermented soy bean paste much similar to dwaenjang. Miso, on the other hand, is smoother in texture, and lighter in color and flavor. It's accompanied with soft tofu which is another staple food in Japan. It's also cooked with some seaweed but you can do without it as long as there's green onion for garnish. This soup is extremely easy. All you need is boiling water and your job is done. It's a simple yet healthy dish you should try.

This miso isn't the same miso you use for sinigang, ok? Although there are varieties of miso paste available in the market, this one is very common. Most likely they will  be selling light miso and not spicy one. This is light miso.

Miso Soup

Ingredients:

• 4tbs miso paste (light)
• 4 cups water
• half block tofu
• green onions for garnish

Instructions:

1. Boil 4 cups of water.
2. Slice the tofu into 1cm cubes.
3. When you notice the water starts to form tiny bubbles on the bottom of the pot, put the miso in a sieve and into the pot so you can easily dissolve the paste.
4. When the soup starts to boil, add the tofu.
5. Boil for 5 min.
6. Turn off the heat and transfer to bowls. Garnish with green onions.

Soy Bean Sprout Soup/Kongnamul Guk (콩나물 국)

Kongnamul guk is a very simple soup made from soy bean sprouts. From a distance, it may look like our local "togue" but  its bigger heads and longer stems are what make it distinct. Our local togue is called Mung Bean Sprouts and can be used as a substitute in several dishes but in this particular dish may not be the best.

This is also considered a good sobering soup for a bad morning hangover from drinking alcohol. It's got a clean, refreshing taste.

Soy bean sprouts are available in supermarkets like SM. Look for their big heads and long stalks.


Kongnamul Guk

Ingredients:

• 2 handful soybean sprouts
• 4 cups water
• 6 small anchovies
• 2 pcs sea kelp
• 1/2 small onion
• 1 tbs garlic
• 1 tbs fish sauce
• 1/2 tbs soy sauce
• 1 tsp salt
• 1/4 tsp kochukaru
• 5" green onion

Instructions:

1. Wash the soy bean sprouts. Remove the bad parts.
2. Put the clean sprouts in a pot. Add 4 cups of water.
3. Put in anchovies and sea kelp.
4. Cook on med-high. Bring to boil. Cook for 5 minutes. Don't open the lid or your soybean sprouts will have an unpleasant taste. (I don't know exactly why this happens but trust me, it's better to keep your lid on.)
5. Add the garlic and onion.
6. Season with soy sauce and fish sauce.
7. Put the kochukaru. Cook for another 5 min.
8. Put the green onions and cook for 2 more min.