Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Monday, February 12, 2018

Korean Miso Broth with Steamed Winter Vegetables

Korean Miso Broth with Steamed Winter Vegetables 

  • 3 tbs of Korean miso
  • 1 teaspoon of anchovy paste
  • 1 tablespoon of garlic, finely diced
  • 3 cups of water
  • 1 green jalapeños, thinly sliced
  • 1.2  cup of scallions, finally chopped
  • 1/2 cup of tofu cubed 
  • 1 delicate squash, sliced to half moon shape 
  • 1 carrot, sliced
  • 1 zucchini squash
  • 1/4 cup of shiitake mushrooms, halved
  • 1/2 cup of green peas
  • 1 handful of snow peas 
  • pinch of salt and pepper
  • In a large saucepan over medium heat, combine water, garlic, anchovy paste, scallions,and Korean miso. Bring to a boil and let boil 3 minutes. Stir in carrot, zucchini, peas, snow peas mushrooms, jalapeños, and delicate squash then let simmer for 25 minutes.  Stir in tofu and  simmer for until squash is tender.  Add a pinch of salt and pepper to taste.

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