Hearty Korean Potato Miso Soup (Gamja Doenjang Guk)

How to Make Delicious Potato Miso Soup Using Only Miso Paste

Hearty Korean Potato Miso Soup (Gamja Doenjang Guk)

This comforting potato miso soup is made with homemade soybean paste, perfect for a hearty breakfast! It’s especially delicious with fresh, new potatoes. The savory depth of the soybean paste combined with the tender potatoes creates a warming soup the whole family will love. You don’t need complex seasonings; just good quality miso makes a wonderfully rich broth.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Beginner

Main Ingredients

  • 4 Potatoes (approx. 600g)
  • 1/4 Korean Zucchini (Hobak)
  • 1/2 Onion
  • 1/3 stalk Green Onion
  • 1 Green Chili Pepper (use 2 if you like it spicier)
  • 1 Red Chili Pepper (for color)

Cooking Instructions

Step 1

First, pour 1 liter of water into a pot and add the dried anchovy and kelp broth pack. Bring it to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes to extract a rich broth. Once the broth is ready, remove and discard the broth pack.

Step 1

Step 2

While the broth is simmering, prepare the vegetables. Wash the potatoes and Korean zucchini thoroughly, then slice them into 0.5 cm thick half-moons. Slice the onion into thin strips. Finely chop the green onion, green chili pepper, and red chili pepper for added aroma and color.

Step 2

Step 3

When the broth is boiling, add 2 tablespoons of miso paste to the pot. Use a spoon to dissolve the miso paste thoroughly, ensuring there are no clumps. Once the miso is dissolved and the soup comes back to a boil, let it simmer briefly to meld the savory flavors of the broth and miso.

Step 3

Step 4

After the miso is well incorporated into the broth, carefully add the sliced potatoes to the pot. Bring to a boil over high heat, then reduce heat and cook for about 5-7 minutes, or until the potatoes are halfway cooked. Adding potatoes first helps keep the broth clear.

Step 4

Step 5

Once the potatoes are partially cooked, add the sliced Korean zucchini. Korean zucchini cooks quickly, so it’s best to add it when the potatoes are almost done. Simmer for another 3-4 minutes, allowing the sweetness of the zucchini to infuse into the soup.

Step 5

Step 6

When the zucchini is tender, add the sliced onion and chopped green onion. Cook for another 2-3 minutes until the onion becomes translucent and the fresh aroma of the green onion fills the soup. Taste and add a little more miso if needed.

Step 6

Step 7

Finally, add the red chili pepper for a beautiful color and the green chili pepper for a bit of heat. Simmer for just about 1 more minute to allow the flavors to meld without making the chili too overpowering. Your warm and savory potato miso soup is ready to be enjoyed!

Step 7



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