Annyeong Gozaimasu! Haha!
Soup is always a good pair to a meal especially on dry dishes or those with little sauce.
I've made miso soup a few times last year and I liked its taste. And just some few months ago, I've seen a soup with added gochujang. Suddenly, a bright idea struck my mind.
What if I mix some gochujang to miso soup?
Miso paste and Gojuchang paste have a common denominator. They are both made from fermented soybeans. However, they differ with most of the other ingredients comprising it. When it comes to taste, both were described as savory, sweet, earthy, and exhibiting an umami flavor, except that gochujang tastes spicy because of the chili ingredient.
Miso is a popular Japanese seasoning paste while Gochujang is from Korea. So, annyeong gozaimasu! Lol!
For my miso with gochujang soup, I also added tofu and some vegetables. Will it taste good? The only way to find out is to cook it. Let's go!
• Prepare the tofu and vegetables. Set aside.
• Fill the pot with water and bring to a boil over medium heat. Once it's boiling, add the dashi powder. Mix until powder has dissolved.
• Put the miso paste into a small bowl.
• Then scoop some of the boiling water on the pot and pour it on the miso paste to dissolve it.
• When the paste gets dissolved, pour it in the boiling water and mix.
• Add the gochujang paste directly into the miso soup and mix until dissolved. (Or you can try the same technique used for the miso paste.)
• Add in the diced tofu and reduce heat to low. Continue boiling for at least 10 minutes. I diced the tofu in small sizes. I only used one block and I think I was able to produce 128 small cubes out of it.
• Then finally put the vegetables and simmer for 3 to 5 minutes.
Congrats! You now have a miso with gochujang soup!
I love it! That's how I would describe this experimental soup. The spiciness is just right for me and made the taste of miso more savory and delicious. Of course, you can always add more gochujang paste if you want it to be more spicy.
The vegetables I added also complemented the soup. I rarely eat celery, more so its stalk. I use to put it on the side when my mama cooks a dish with it. But surprise! I like eating it now.
I made this soup last week when I fried some bangus (milkfish) belly for dinner and thought it was the perfect time to make this soup. In all fairness, they complement with each other.
These are one of the days I thank myself for knowing how to make my own delicious food. Hooray! Congrats, self!
