Savory and Hearty Potato and Zucchini Miso Soup
Classic Home Cooking! Recipe for Spicy and Flavorful Potato and Zucchini Miso Soup
Introducing ‘Potato and Zucchini Miso Soup’, the perfect hearty soup for those chilly days when you crave something warm and comforting. Its rich and savory flavor is truly satisfying. Packed with zucchini and potatoes, it makes for a fulfilling meal. Feel free to add other ingredients like shiitake mushrooms, tofu, or dried pollack for a delightful variation that suits your taste!
Main Ingredients- 1 medium zucchini
- 1 medium potato
- 1/2 medium onion
- 2 Korean green chili peppers (Cheongyang)
- 1/2 red chili pepper
- 1 stalk of green onion
- 2 Tbsp miso paste (Doenjang)
- 0.5 Tbsp red chili powder (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1L anchovy and kelp broth (or 1L water)
Cooking Instructions
Step 1
First, prepare the anchovy and kelp broth, which is the base for a delicious soup. In a pot, add 1L of water, a handful of dried anchovies for broth, and a piece of kelp (about 10x10cm). Bring to a boil over medium heat and simmer for about 10 minutes. Remove the anchovies and kelp, leaving the savory broth. (If you don’t have anchovy and kelp broth, you can substitute with 1L of cold water.)
Step 2
Prepare the main ingredients: zucchini and potatoes. Wash the zucchini thoroughly, cut it in half lengthwise, and then slice it into thick, bite-sized half-moon shapes, about 0.5cm thick. Zucchini becomes very tender when cooked and adds a natural sweetness to the soup. (Tip: Zucchini tastes wonderful when stir-fried with a little salted shrimp before being added to the soup.)
Step 3
Slice the potato similarly to the zucchini, in thick, substantial pieces. Potatoes will add richness to the soup as they cook.
Step 4
Peel and thinly slice the onion. Remove the seeds from the Cheongyang and red chili peppers and slice them thinly on an angle. Finally, wash the green onion, separate the white and green parts, and slice them diagonally into approximately 1cm pieces.
Step 5
In the prepared anchovy and kelp broth, add 2 Tbsp of miso paste. Use a whisk or spoon to dissolve the miso paste completely, ensuring there are no clumps. Dissolving the miso beforehand helps distribute its flavor evenly throughout the soup, making it smoother and more delicious.
Step 6
Add the sliced potatoes to the broth with dissolved miso. Potatoes take a bit longer to cook, so adding them first allows them to become tender. Once the potatoes start to soften, add the sliced zucchini.
Step 7
Add 1 Tbsp of minced garlic and 0.5 Tbsp of red chili powder to the simmering soup. Bring to a rolling boil over medium heat until the potatoes are fully cooked. You should be able to easily pierce the potatoes with a chopstick. Once the potatoes are tender, adjust the seasoning with 1 Tbsp of anchovy sauce. (You can also use soy sauce for seasoning.)
Step 8
Finally, add the sliced onion and angled Cheongyang and red chili peppers, and simmer for a short while. Just before turning off the heat, add the diagonally sliced green onions and let it simmer briefly. This completes your delicious and savory Potato and Zucchini Miso Soup! Enjoy it while it’s hot for the best flavor.
