Korean Miso Soup with Rice Balls
2 servings
30 minutes
Korean miso soup with rice balls is a harmony of flavors and traditions. This soup embodies the depth of fermented miso paste, the tenderness of tofu, and the freshness of vegetables. Its history roots in Korean cuisine, where the balance of flavor nuances plays a key role. Rice balls infused with sesame oil and spices complement the rich broth, creating a wonderful combination of textures. This soup not only warms but also nourishes, making it perfect for cozy evenings. The spiciness of red pepper paste adds a zesty note while herbs provide freshness. With a variety of ingredients, it becomes a versatile dish that can be tailored to personal preferences by adding different vegetables or mushrooms. It's not just soup—it's culinary art filled with flavor and tradition.
1
Boil the rice until cooked.
- Rice: 250 g
2
Chop the vegetables and place them in a pot. Bring to a boil and simmer for 5-6 minutes.
- Onion: 0.3 piece
- Carrot: 0.5 piece
3
Add coarsely chopped Chinese cabbage. Also, add tofu and soybean sprouts to taste. Cook for a couple more minutes.
- Pak choi (bok choy): 1 piece
- Tofu: 1 piece
- Soybean sprouts: 15 g
- Spring onion: to taste
4
Mix miso paste with a few tablespoons of broth (you can add red pepper paste). Add to the soup, stir, and remove from heat.
- Miso paste: 1 tablespoon
- Kelp (sea kale): 50 g
5
To prepare rice balls, we need finely chopped vegetables: carrots, onions, Chinese cabbage, garlic sprouts, broccoli. In fact, any vegetables or mushrooms on hand can be used.
- Onion: 0.3 piece
- Carrot: 0.5 piece
- Pak choi (bok choy): 1 piece
- Garlic: 2 cloves
6
Fry the vegetables in heated vegetable oil for 4-5 minutes, adding sesame oil at the end of frying.
- Onion: 0.3 piece
- Carrot: 0.5 piece
- Pak choi (bok choy): 1 piece
- Garlic: 2 cloves
7
The rice is ready and slightly cooled - mix the vegetables with the rice. You can add some salt.
- Rice: 250 g
8
Make balls from rice with vegetables, sprinkle with red ground pepper to taste.
- Miso paste: 1 tablespoon
