Korean Miso Soup

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add to shopping list Ingredients

1 large tablespoon Korean miso
2 baby corns, chop into bite size morsels
A big handful of green cabbage, julienned
small handful asparagus
small knob ginger
few Sesame seeds, to garnish

Preparation

Boil the cut asparagus for 3-5 minutes.
Drain and plunge into ice water.
Retain the water used to boil the asparagus.
Pour some of it over the miso paste in a seperate bowl.
Stir till the miso is dissolved and gives off a lovely brown color.
Add that back to the asparagus water.
Add the ginger, finely chopped, to the boiling water.
Put this back on the gas and bring to a boil, then turn off the gas.
In your serving bowl, add the cabbage, corn and asparagus at the bottom of the bowl.
Pour over your miso-ginger water over the vegetables in the bowl.
Garnish with sesame seeds on top.
Serve immediately.

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Reviews

1/12/11

Theresa111 says:

Looks like a tempting soup filled with veggies and flavor.

9/09/11

rickkritzer says:

Recipe so vague. For ex. "A handful of asparagus - do you mean chopped or if one grabs stalks of asparagus? Big difference!

Then "Boil the cut asparagus for 3-5 minutes." Nothing is described about "cutting asparagus!"

Miso should not be boiled, yet this seems to be what is described.

Cooking directions don't make sense. And are vague and overly detailed

Example "Retain the water used to boil the asparagus.
Pour some of it over the miso paste in a seperate bowl.
Stir till the miso is dissolved and gives off a lovely brown color.
Add that back to the rest of asparagus water. IF THIS IS WHAT IS WANT'D WHY TAKE OUT SOME WATER, MIX WITH MISO, THEN ADD BACK TO THE REST OF ASPARAGUS WATER?

I could go on, but don't want to take more time . .

Finally, what makes this KOREAN?

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