1/2 | soft tofu (cubed) |
Some | seaweed (soaked) |
2 tbsp | miso paste/soy bean paste (i used the korean kind here called doenjang) |
1/4 cup or 1 tbsp if you're using the concentrated ones | chicken stock (not the one with msg pls) |
1 tsp | gochujang (korean chilli paste) |
Pour a cup of water in a pan.
Add the miso/soy bean paste into the water and whisk until no lumps visible
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Add chicken stock and whisk a bit more.
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When water starts boiling add the soft tofu and seaweeds.
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Remove from heat and serve in a bowl. May add the gochujang here if you want that extra kick in your soup.
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To make it heartier, may add soaked rice vermicelli together with soft tofu and serve it for dinner.
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