Spicy miso-peanut soup



Soup base:
2 tsp chicken bouillon powder
1 tbsp white miso paste
2 tbsp peanut butter
1+ tbsp tobanjan (spicy bean) sauce
1 tbsp soy sauce
2 quarts (ish) hot water

1/2 of a 454 gram block of firm tofu, cubed
Fresh bean sprouts

Begin by boiling the tofu in water. Lower the temperature and dissolve each of the soup base ingredients in succession. Add the bean sprouts last (final cooking time varies according to desired crunchiness level). Serve hot!

The picture makes it look kinda bland, but this soup is very rich and VERY spicy. It paired perfectly with the simple roasted asparagus dish in my last post.

Depending on the amount of tobanjan used, plain rice on the side is also highly recommended.


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