Description
This vegan version of a traditional Korean soup comes together in less than 20 minutes and can be modified to use whatever vegetables you have around. It is hearty and comforting, while still being healthy and light.
Scale
Ingredients
- Enough mushroom broth to just cover the vegetables (you could use vegetable broth instead if that’s what you have)
- 3 Tbsp Miso paste (I suggest you use brown miso paste as it has a stronger flavour, but use whatever variety you have)
- 1 Tbsp Korean red pepper paste (Gochujang)
- 2 tsp Peanut butter
- 1 tsp Garlic powder
- Black pepper to taste
- 1 Large carrot (diced)
- Half a large red onion (quartered)
- 1 White potato (diced and peeled)
- Half a block of extra firm tofu (diced)
- Half of a lime
- 1 Tbsp Sesame seeds
- 2 Green onions
Instructions
- In a small bowl combine the miso paste, Korean red pepper paste, peanut butter, garlic powder and black pepper to create a paste.
- In a medium soup pot add the potato, carrot, red onion, tofu and whatever other vegetables you would like. It’s also important to dice the carrot and the potato into very small pieces as this will ensure they cook quickly
- Bring to a boil and stir in the paste until incorporated.
- Continue to boil until the carrots and potatoes are cooked and the broth has reduced has become starchy (roughly 15-20 mins)
- Top with a wedge of lime, sesame seeds and green onion.
- Category: Vegetarian Soups and Stews
- Cuisine: Korean
Nutrition
- Calories: 378
Keywords: vegan, vegetarian, Korean, tofu, stew,