Savory Miso Paste Soup with Malva
Malva Soup Simmered with Homemade Miso Paste
Introducing a deeply flavorful Malva soup, simmered with our homemade Miso paste, offering a refreshing and tender texture from the malva leaves. This unique recipe enhances the classic soup with a richer, more complex taste using artisanal miso instead of regular soybean paste. Detailed steps are provided for beginners to follow with ease.
Main Ingredients- 1 bunch Malva leaves (use only leaves, trim tough stems)
- 3 Tbsp homemade Miso paste (or regular soybean paste)
- 1 Tbsp dried anchovies (cleaned, remove head and guts)
- 1/4 stalk scallions (chopped)
- 1 Korean chili pepper (chopped)
Seasoning- 1/2 Tbsp red pepper flakes
- 1 tsp dried anchovy powder
- 2 Tbsp fish sauce or tuna extract
- 1 tsp minced garlic
- Pinch of MSG (optional)
- 1/2 Tbsp red pepper flakes
- 1 tsp dried anchovy powder
- 2 Tbsp fish sauce or tuna extract
- 1 tsp minced garlic
- Pinch of MSG (optional)
Cooking Instructions
Step 1
First, prepare one bunch of malva leaves. Trim off the tough stems and carefully separate the tender leaves. You can either pluck the leaves or chop them finely with a knife.
Step 2
Rinse the prepared malva leaves thoroughly under running water. Alongside the malva, gather a handful of dried anchovies for a rich broth, some chopped scallions for aromatic flavor, and a Korean chili pepper for a hint of spice.
Step 3
Today, we’re trying a special twist by using homemade Miso paste, which we recently made. If you don’t have homemade Miso paste, regular soybean paste (Doenjang) can be used as a substitute. If using Doenjang, please adjust the seasoning based on its saltiness.
Step 4
In a pot, pour about 2/3 full of water. Add the 3 tablespoons of Miso paste and stir until it’s completely dissolved, ensuring there are no lumps.
Step 5
To add a delightful spiciness and vibrant color to the soup, mix in 1/2 tablespoon of red pepper flakes. This will also enhance the soup’s appetizing appearance.
Step 6
Finely chop the Korean chili pepper, removing the seeds if you prefer less heat. Similarly, thinly slice the scallions. Having these ingredients prepped beforehand will make the cooking process much smoother.
Step 7
To boost the umami flavor of the broth, add 1 teaspoon of dried anchovy powder. Then, add 2 tablespoons of fish sauce or tuna extract for a clean and savory taste. If you don’t have fish sauce or tuna extract, soy sauce can be used as an alternative.
Step 8
Once the broth begins to boil, add the prepared malva leaves and cook them. It’s important not to overcook the malva, as it can become too mushy. Cook just until tender.
Step 9
When the malva leaves are partially cooked, add 1 teaspoon of minced garlic and the chopped Korean chili peppers. Simmer together; the garlic adds a wonderful depth of flavor to the soup.
Step 10
At this stage, add the dried anchovies as well; they will contribute a subtle sweetness and rich umami to the broth.
Step 11
Finally, add the chopped scallions. Reduce the heat to medium and let the soup simmer gently for about 5 minutes, allowing all the flavors to meld together beautifully.
Step 12
Since the Miso paste alone might not provide enough saltiness, add a tiny pinch of MSG (optional) to enhance the overall flavor balance. You can adjust the seasoning to your preference. If you prefer to avoid MSG, feel free to omit this step.
Step 13
And there you have it! Your delicious and savory Malva soup with Miso paste is complete. Enjoy it hot with a bowl of steamed rice!
