Miso Soup w CSA Organic Sampler Box

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:

Facebook:  facebook.com/wwoofcsa

Website:  wwoofcsa.com

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WWOOF CSA Organic Sample Set Unveiled
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I didn’t use dwenjang as the picture suggests here.
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Cut vegetables according to personal preference.
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No particular order needed, just throw all the ingredients in the boiling pot.
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To achieve consistency in taste, adding the onions and mushrooms the last 5 minutes would be ideal.
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Didn’t have enough green onions to add to the soup but just enough for garnish.
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The final result is something clean, light, and healthy.

Servings: 4 people
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

  • 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

Directions:

  1. In a large pot, bring the 6~8 cups of water to a rapid boil.
  2. Mix in the 3, 4 tbsp of dwenjang or miso paste until fully dissolved.
  3. Add minced garlic and potatoes, cook on a medium-high heat for 5~7 minutes.
  4. Add rest of the vegetables, cook for another 5~10 minutes.
  5. Serve with rice and banchan (side dishes).
*This is really a no-fuss dish that can be made pretty easily. If you are pressed for time, simply gather all the ingredients listed and put in a large pot, cover, and let boil for a good 10~15 minutes. There will be little or no difference in the taste (except for a few crunchy potatoes). ^^

 

 

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