Spicy Korean Miso Soup

After going so long without posting a soy/tofu-based recipe, and after getting all worked up in my latest Sh*t Omnivores Say post, I thought now would be a good time to post my Spicy Korean Miso Soup recipe. Why would I think that? Well, a) I can’t resist the irony (this would be of the “situational” variety— I doubt you expected that I’d sandwich a rant about how I only use soy in moderation between two soy-based recipes); b) I thought it would be a great excuse to link to The Oatmeal‘s comic on irony (see item ‘a’); and c) I don’t feel the current state of this blog adequately represents my true and undying love of soup.

This recipe contains two soy products: miso (fermented soy bean paste) and soft tofu. It also calls for gochujang— Korean chili paste. As I’ve explained before,  my first solo experience abroad back in the day was for an exchange in South Korea, and I fell in love with many things there, not least the spicy and delicious food. You can usually find gochujang in “Asian” grocery stores– China Town is a good bet (for the miso, as well). This recipe really needs the gochujang, so do yourself a favour and don’t skip it! Once you have a tub, it keeps for ages, and you can use it to make bibimbap, too.

Ingredients

• 3 1/2 cups water
• 3 tablespoons miso paste
• 2 cloves garlic, crushed
• 1/2 tablespoon gochujang (Korean chili paste) (Personally, I use more… it all depends how much spice you can handle, so start with this and see what you think)
• 1/3 small head of savoy cabbage
• 1 potato, cubed (I leave the peel on for the nutrients)
• 1 onion, chopped
• 3 green onion scallions, chopped
• a handful of sliced mushrooms
• 1 (12 ounce) package of soft tofu, sliced

Instructions

1. Combine your water, miso paste, gochujang, and garlic in a saucepan and bring it to a boil over medium heat, stirring occasionally. Let it boil for about two minutes.
2. Add all your chopped veggies and continue cooking until tender, about 10-15 minutes.
3. Add your tofu and cook to heat it through. I sprinkled some roasted sesame seeds on my bowl for good measure, but this is entirely optional.

Simplify, Substitute, Make it Your Own!

The key ingredients for this recipe are the miso (clearly), the tofu, and the gochughang (as emphasized earlier… I’m really serious about this). All the veggies are negotiable– zucchini is also very good, for example, perhaps in place of the cabbage. Mix it up based on whatever you have in your fridge and enjoy!

Lemon-ginger tofu stirfry (Finally, a token tofu post!)

Fifteen posts on a blog about plant-based eating, and nothing yet about tofu!? Before I’m stripped of my veg credentials, I’m about to stop the madness with a tofu post. I do like to dispel seemingly prevalent ideas that tofu is the only alternative to animal products as a protein source, but variety is where it’s at and this recipe is sure to please. I’ve served this to the most skeptical of omnivorous dinner guests and always get rave reviews. Tasty, colourful, and simple enough to make once you get past all the chopping generally required for stirfries– what more do you want?

(I know, I know– I should really take my photos in a more pristine environment, but let’s face it: I am a messy cook, not a professional photographer!)

Ingredients

• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1 tbsp ginger
• 1 block extra firm tofu, cubed
• 1 tbsp canola oil
• 1 onion (red if you have it for the colour, but any old onion will do)
• 1 clove garlic
• 1 bunch broccoli florets
• 1/2 head of cauliflower
• 1 red pepper
• 1 cup chopped carrots
• 1 cup sliced mushrooms
• bean sprouts make a great addition!
• 4 to 6 servings of cooked brown rice

Instructions

1. In advance, you’ll need to combine the soy sauce, lemon juice, and ginger. Cut your tofu into bite-sized cubes and let it marinate for at least an hour before cooking.
2. Get your  brown rice cooking and chop up all your veggies.
3. Heat your oil over medium-high heat in a wok or large pan. Add your garlic and tofu cubes, setting the marinating liquid aside for now (don’t put it in the pan yet, but don’t throw it away).
4. Once the tofu has heated up, add your onion. Give it a couple minutes to cook, then add your broccoli, cauliflower, carrots, and pepper (along with any other veggies you want to add that take a bit on the longer side to cook).
5. Once these veggies are heated through and softened up a bit, add the mushrooms, beansprouts, and any others you want to add with a shorter cooking time. Add the marinating liquid to the pan and let everything heat through.
6. Serve over brown rice when ready.

Simplify, Substitute, Make it Your Own!

When it comes to stirfries, you can always stir (no pun intended) things up with different veggies. I’ve tried adding a handful of celantro, as well, and was quite pleased with the results. Maybe you have other ideas? Let me know if you do, or if you serve this to tofu-skeptical guests and they don’t like it– that would be a first!