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Korean Tofu Stew

What you need: 

3 cups water
2 tablespoons red miso
2 tablespoons brown miso
3 tablespoons soy sauce
1 teaspoon vegetable broth powder
3 garlic cloves, crushed
1/4 cup onion, sliced
1 pound tofu (medium firm or regular), cut to 1" cubes
1 small potato, chopped medium pieces
1/2 green bell pepper, cut into 1" pieces
1 small zucchini, halved and sliced
1/4 cup green onion

What you do: 

1. In medium pot, heat water, miso, and broth until boiling. Add garlic, onion, tofu, potato, and bell pepper.
2. Cook on medium heat for 12 minutes.
3. Add zucchini and green onion and cook for another 8 to 10 minutes, or until zucchini is cooked.
Serve with rice on the side.
Source of recipe: This is my version of the tofu stew I grew up with. My mom never measured her ingredients.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
2 to 3

SO HOW'D IT GO?

Regarding miso, yes, it is usually mixed in right before serving instead of cooking it, but that is Japanese miso.  There is a Korean version of fermented soybean paste (I can't remember the name for it, though) that can withstand heat.  If you can find it (it comes in a rectangularish brown container), use that.

This is a very hearty stew, but very delicious.  I usually make a batch and me and my fiance are eating it for days.  xD

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oh and btw this recipe sounds yummy!

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not trying to be a pain in the ass, but you're not supposed to boil miso as it destroys its flavor and kills its enzymes and beneficial probiotics.  so maybe add miso after boiling the other liquids and turning the heat down.

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