With many ingredients still remaining from the WWOOF CSA organic sampler box, I wanted to make good old fashioned dwenjang jjigae (soybean paste stew), but later found out the dwenjang paste was only two years past the expiration date (yeah, I’m serious!). Thankfully, there was a similar alternative in the fridge in the form of miso, dwenjang’s distant cousin from Japan. For those who don’t know the difference between miso and dwenjang paste, basically dwenjang is fermented soybeans whereas miso is made from fermenting a combination of rice, barley, and soybeans with salt and/or soy. Both pastes are high in proteins, minerals, and vitamins, so they are highly regarded and utilized in their respective countries. As for the end result for my miso soup version, I thoroughly enjoyed it (as did my roommates, I think), and it was made that much better knowing that the ingredients were fresh, organic, and sustainable, a winning combination every time!
For more information on how you can get involved in WWOOF Korea and the CSA program, check out the following links:
Servings: 4 people
Prep time: 10 minutes
Cook time: 20 minutes
- 3, 4 tbsp miso paste (or dwenjang paste)
- 1/2 onion, diced
- 2 small potatoes, diced
- 1/2 cup mushrooms
- 2, 3 garlic cloves, finely minced
- 2 green onions, diced
- 1 block tofu, diced (optional)
- salt and pepper to taste (or soy sauce)
- 6~8 cups of water
- In a large pot, bring the 6~8 cups of water to a rapid boil.
- Mix in the 3, 4 tbsp of dwenjang or miso paste until fully dissolved.
- Add minced garlic and potatoes, cook on a medium-high heat for 5~7 minutes.
- Add rest of the vegetables, cook for another 5~10 minutes.
- Serve with rice and banchan (side dishes).