Denise says:

  • Korean food is becoming increasingly popular; once you’ve tried this soup you will see why! The cuisine is largely based on rice, vegetables, fish and meat.  Dairy ingredients are largely absent from traditional Korean diets.
  • This is a comforting, healthy and warming vegan soup – just perfect for the forthcoming winter season.
  • Preparation Time: 10 minutes
  • Cooking Time:  20 minutes
  • Serves:  4 people

Ingredients:

  • 1 tablespoon light olive oil
  • 1 small white onion – peeled and finely chopped
  • 3 garlic cloves – minced
  • 2cm/4g fresh ginger – peeled and grated
  • 1 tablespoon miso paste
  • ~
  • 450ml vegetable stock
  • 2 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 120g shitake mushrooms – stems removed, and sliced
  • 120g fresh spinach leaves
  • 350g silken tofu – cut into cubes
  • 1 teaspoon gochujang paste (optional)
  • 2 teaspoons sesame oil
  • ~
  • 5g toasted sesame seeds
  • 2 spring onions – sliced

Method

  1. Heat the oil in a deep saucepan.
  2. Add the onion, garlic, ginger and miso paste and cook for 1-2 minutes until they become fragrant.
  3. Stir in the stock, soy sauce, rice vinegar and mushrooms and cook for 10 minutes until the mushrooms are tender.
  4. Add the spinach and tofu and let the soup simmer until the spinach has wilted.
  5. Remove the saucepan form the heat. Taste and add the sesame oil, adding more soy sauce or rice vinegar if needed. Add the gochujang paste for added spice.
Ladle the soup into bowls and top with chopped spring onions and sesame seeds.
Tagged in: Ginger, Korean, miso paste, onion, rice vinegar, Shiitake mushrooms, soy sauce, spinach leaves, Spring Onions, Starter, Tofu, vegan starter