Page 37 - July 2022
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Breakfast
Doenjang Jjigae (Korean miso soup) 4 servings
Ingredients Directions
-1 small Korean zucchini or other types, Bring vegetable stock to boil.
cubed
-4 fresh shiitake mushrooms or dried Add all ingredients except for the enoki
mushrooms soaked in water, thinly sliced mushrooms.
-1 pack enoki mushrooms - optional
-1 box of tofu, cubed Simmer until the zucchini is tender.
-½ medium yellow onion, sliced
-1 tsp minced garlic Then add the enoki mushrooms and boil
-3 tbsp Korean soybean paste for another minute.
-1 tsp Korean chili paste if you want to
add spice - optional Serve hot.
-4 ½ cups vegetable, beef, or anchovy
stock Note: You can eat this soup by itself, with
rice, or topped with green onions.
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