I've been wanting to try making a spicy "Korean Inspired" tofu soup ever since I tasted one for the first time. The place I stayed during the weekdays while I was in Korea, was a small town called Songtan. About a block or two away from our hotel was a little outdoor market with live and dried fish, fresh local vegetables and spices. I really wanted to bring a little bit of the Korean heat back home with me without being detained in US Customs for smuggling raw squid or kimchi in a plastic baggie. So I decided to get a big bag of Gochugaru (Korean red chili pepper powder) at the market. It's been sitting in my cabinet begging me to use it, so I finally broke it out and put it to the test. This is by no means a traditional Korean soup, but I used the flavors of Korea to come up with it. Enjoy! —Brussels Sprouts for Breakfast
box Firm silken tofu (cubed)
cloves garlic (minced)
mushrooms (any kind you like, sliced)
head Napa cabbage (sliced in strips)
Gochugaru (crushed red pepper flakes or ground red pepper as an easy substitute)
beef broth (or dashi if you have a good Asian market)
Start by heating up the sesame oil over medium heat in a soup pot. Add garlic to sesame oil and cook for about 30 seconds.
Combine the miso paste and gochugaru in a small bowl and add to the garlic in the pot. Stir to combine all ingredients in the pot and let cook for about 2 minutes.
Add the broth and water to the pot and bring to a boil. Add a healthy dash of salt and pepper. Once boiling, lower heat and bring to a simmer. Add mushrooms, bean sprouts, tofu and scallions to broth and let cook for about 5 minutes. Add salt and pepper.
Just before serving, add the noodles and cabbage and let cook for about 2 minutes, just until soft.