Aromatic Sookbujangyi (Korean Aster) Miso Soup
Aromatic Sookbujangyi (Korean Aster) Miso Soup
Spring Vegetable Delicacy: A Healthy Vegetarian Miso Soup with Korean Aster
A delightful vegetarian miso soup brimming with fresh Sookbujangyi (Korean Aster), a seasonal spring vegetable. This fragrant and nourishing soup is perfect for a light, healthy meal that captures the essence of spring.
Ingredients- 1 handful of fresh Sookbujangyi (Korean Aster)
- 3 cups of flavorful herbal broth (or anchovy-kelp broth)
- 1 Tbsp of savory Korean soybean paste (Doenjang)
- 1/2 Tbsp of mild white miso paste (optional, for added depth)
- 1/2 Tbsp minced garlic
- 1.5 liters of water
Cooking Instructions
Step 1
Begin by inspecting your Sookbujangyi for freshness. Carefully remove any wilted leaves or tough stems. Soak the greens in clean water and rinse them thoroughly 2-3 times to remove any soil or impurities. Gently pat dry. Avoid bruising the delicate leaves.
Step 2
In a deep pot, combine 1.5 liters of water with the 3 cups of herbal broth (or your prepared stock). Bring it to a gentle simmer over medium-low heat and let it brew for about 20 minutes. This process will create a rich and flavorful base for your soup.
Step 3
In 3 cups of the warm herbal broth, dissolve 1 tablespoon of Doenjang (Korean soybean paste) and 1/2 tablespoon of white miso paste. Whisk until smooth to prevent lumps. If you don’t have miso paste, you can use only Doenjang, or mix in a little Gochujang (Korean chili paste) for a spicier kick.
Step 4
Once the broth with the dissolved pastes is simmering, add the prepared Sookbujangyi. Gently stir the greens into the soup. Cook just until the Sookbujangyi becomes tender, which should only take a short time. Overcooking will diminish its fresh, aromatic flavor.
Step 5
After the Sookbujangyi has wilted slightly, add the 1/2 tablespoon of minced garlic. The subtle pungency of the garlic will add a clean and refreshing note to the soup.
Step 6
Bring the soup to a final gentle boil, then turn off the heat. Add some chopped scallions for garnish, if desired. Taste the soup and adjust the seasoning with salt or more Doenjang if needed. Enjoy this wonderfully fragrant spring Sookbujangyi Miso Soup!
