How to make Miso soup and Doenjang Jjigae

Miso Soup

2 cups dashi stock
2 Tbs miso paste
1 Tbs wakame seaweed, dehydrated
1 handful tofu cubes
Green onion slices

Add tofu and seaweed into dashi and bring it to full boil. Turn the heat off and gradually add miso paste. Garnish with green onion.

Doenjang Jjigae (Korean soybean paste stew)

5 cups dashi
3 Tbs doenjang paste
Handful of each chopped onion, zuccini, mushroom, tofu cubes
Optional beef chunks , clams, chili pepper or slices

Bring dashi to full boil, add all ingredients in besides tofu. Add tofu after boil and serve.

Dashi stock

6 cup water
1 cup dried anchovies
2 pcs hand size kelp
1 cup dried bonito
Optional Daikon radish chunks

Cook dried anchovies on dry pot, add water, kelp, radish. When boil, take kelp out, cook 5 more minutes. Add bonito in and turn the heat off. Drain the stock and discard solids.

*These are traditional dishes and every household has their own way of making them. Measurements are for information only. Add more or less as you like.