된장찌개(Miso Soup)

Miso, known as 된장 in Korean, is such a great stock ingredient with so many uses. This type of soup differs from the Japanese version in that it uses garlic, and is spicy. I adapted this recipe from a Korean cookbook I bought recently. What better way to learn a language and culture than to buy a cookbook in that language and learn from it? Although I rarely follow recipes to the "t" I must give credit to this book for giving me some great ideas and more knowledge on many great Korean stock ingredients (many of which I can find here in Japan). Hope you enjoy this soup, and as always, feel free to use whatever vegetables are in season as well.



Makes about 4 large, 6 small servings
Ingredients:

出し昆布(dashi konbu), the seaweed used for soup stocks, a small strip
Also 出し昆布(dashi konbu) powder. About 1/2 tablespoon
唐辛子（とうがらし）, dried red peppers, seeds removed and rinsed, about 7 to 10 small ones
고춧가루, red pepper powder, about 2 to 3 teaspoons
Garlic, 3 to 4 cloves, minced into little bits
味噌(みそ)Miso, 된장 in Korean, 1 large tablespoon's worth
Squash, diced up, 1/2 cup
Asparagus, diced up, about 6 to 7 stems
1 small onion, cut up into thin slices
Carrot, 1 medium, diced up
Tofu, diced up, 1/2 cup
ふえるわかめ, dried seaweed, about 1/4 cup or less, cut up into small bits (as the pieces will expand once wet and heated)
Sesame seeds, for garnish (optional)

In a medium pot, place the 出し昆布(dashi konbu), the 出し昆布(dashi konbu) powder, the 唐辛子（とうがらし） dried red peppers, the 고춧가루 (red pepper powder), and the garlic. Fill the pot about 1/2 way with water. Turn on the heat to medium, and bring to a boil.

This next technique I learned from my book: Dip a strainer into the hot water, and place the miso in the strainer. Press the miso through the strainer as it begins to dissolve until it is all in the soup. Using the strainer ensures you don't bite into a super salty chunk of undissolved miso as you drink your soup.

Add the squash, asparagus, onion, carrot, tofu, and the ふえるわかめ(dried seaweed). Bring to a boil. Lower heat and simmer for about 7 to 10 minutes or until the vegetables are no longer hard (note: the time is longer if you decide to use potatoes).

Serve hot. Sprinkle a few sesame seeds into the bowl (optional). Spicy miso soup, yum!