Hearty Autumn Potato Miso Soup
Hearty Autumn Potato Miso Soup Recipe
The midday sun is warm, but the wind carries a crisp autumn chill. For all the busy homemakers pondering daily menus, how about simmering a pot of steaming hot, savory miso soup today? Without needing any other side dishes, your family will finish their bowls and head out for the day with renewed energy. Let’s start today on a cheerful note with this comforting soup!
Main Ingredients- 3 medium potatoes
- 1/2 medium onion
- 1/2 eggplant
- 3 chili peppers (green or red)
- 1 liter broth (made from anchovies, kelp, dried shrimp, shiitake mushrooms, etc.)
- 1.2 liters water (for broth)
Seasoning- 3 Tbsp Doenjang (Korean soybean paste) (homemade or store-bought)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 3 Tbsp Doenjang (Korean soybean paste) (homemade or store-bought)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s make a savory and deep-flavored broth. Pour 1.2 liters of water into a pot and add a good amount of dried anchovies, kelp, dried shrimp, and dried shiitake mushrooms. Bring to a rolling boil over high heat for 10 minutes. This homemade broth will significantly enhance the flavor of your miso soup.
Step 2
Prepare the doenjang and gochujang. A general ratio is 3 tablespoons of doenjang to 1 tablespoon of gochujang, but feel free to adjust this based on the saltiness of your doenjang and your personal preference. This ratio creates a delightful balance of spicy and savory notes.
Step 3
Thoroughly wash the potatoes and cut them into thick slices, about 0.7 to 1 cm thick. Cutting them too thin might cause them to break apart when cooked; thicker slices maintain a pleasant texture. Once the broth is boiling, add the sliced potatoes first. They require the longest cooking time, so adding them early is crucial.
Step 4
Now it’s time to dissolve the doenjang into the broth. Place a small sieve over the pot or a bowl, and add the prepared doenjang. Gently press it down with a spoon and dissolve it smoothly. This technique prevents clumps and ensures the doenjang is evenly dispersed, resulting in a clear and refined miso soup.
Step 5
After dissolving the doenjang, add 1 tablespoon of gochujang. As the soup begins to simmer with foam rising to the surface, gently skim off the foam with a ladle. This will make the soup clearer and cleaner. Then, cover the pot and let it simmer over medium heat until the potatoes are tender and fluffy.
Step 6
While the potatoes are cooking, slice the other vegetables. Slice the onion into thin strips, cut the eggplant into half-moons, and thinly slice the chili peppers diagonally. While Korean zucchini is delicious in autumn, using eggplant at hand will yield a wonderfully tasty soup. Including a variety of vegetables is also a great way to encourage children to eat more greens!
Step 7
Once the potatoes are sufficiently tender, add all the prepared vegetables – onion, eggplant, and chili peppers. Continue to boil for about 5 more minutes, ensuring the vegetables are cooked but not mushy. As all the ingredients meld together, a delicious miso soup with a deep, rich umami flavor will be ready.
Step 8
Your mouth-watering potato miso soup is now complete! This delicious soup is wonderful on its own with just vegetables, but it also stands proudly as a main dish when served alongside hearty meat dishes or crispy grilled fish. Today, we hope you have a warm day, both in body and spirit, with this soft and comforting potato miso soup. Enjoy your meal!
