STEP 1/9
Just a couple of pieces of kelp.
There was a huge piece, so I just used it.
STEP 2/9
About 1/4 head of tofu, a little bit of pumpkin
And commercially available sauces and tzuyu
STEP 3/9
I boiled the kelp in 500ml of water.
STEP 4/9
The water turns yellow and smells like kelp soup.
STEP 5/9
For some reason, I think the ingredients for the miso doenjangguk go well with square one.
STEP 6/9
Let's mix the soybean paste in the broth.
It's a commercially available traditional soybean paste.
I cut it into a spoon of rice and put a spoonful of rice.
STEP 7/9
Mix the soybean paste well in the broth
I'll put in the tsuyu now.
Tzuyu added two tablespoons.
STEP 8/9
Now, put the pumpkin and tofu in here,
STEP 9/9
Seaweed is yoman~~
It's so comfortable because you can use it right away with the seaweed that was washed and cut.
Boil it well and that's it
The biggest difference between Korean soybean paste soup and miso soybean paste soup is the presence or absence of garlic flavor.
Korean style has garlic in it to give it a deep and rich taste, and Japanese style soybean paste soup feels clean.
Tzuyu has a savory taste, so even if there is no other seasoning, it's just right and it's okay.
It would have been more perfect if enoki mushrooms were added instead of pumpkins.
Next time, I'll add enoki mushrooms and make it.