Soft Tofu (Cubed) | 1/2 |
Seaweed (Soaked) | Some |
Miso Paste/soy Bean Paste (I Used The Korean Kind Here Called Doenjang) | 2 tbsp |
Chicken Stock (Not The One With Msg Pls) | 1/4 cup or 1 tbsp if you're using the concentrated ones |
Gochujang (Korean Chilli Paste) | 1 tsp |
Pour a cup of water in a pan.
Add the miso/soy bean paste into the water and whisk until no lumps visible
Add chicken stock and whisk a bit more.
When water starts boiling add the soft tofu and seaweeds.
Remove from heat and serve in a bowl. May add the gochujang here if you want that extra kick in your soup.
To make it heartier, may add soaked rice vermicelli together with soft tofu and serve it for dinner.