Spicy Korean Miso Tofu Soup
Spicy Korean Miso Tofu Soup - The perfect :morning after” cure all.
½ c. Korean dashi (anchovy seasoning)
12-13 c. water
¼ c. koo chu jang sauce
1 ½ c. red miso paste
2 (14 oz.) blocks tofu, 1-inch cubes, drained
1 medium zucchini, halved lengthwise, thinly sliced
1/2 large onion, thinly sliced
1 bunch chives, 2-inch pieces
In a large saucepot over medium high heat; combine dashi, water and koo chu jang sauce. Bring to a boil. Stir in remaining ingredients. Allow to simmer 12-15 minutes. Serves 6-8.