Hearty Mussel and Mallow Miso Soup (Honghap Auk Doenjangguk)
Hearty Mussel and Mallow Miso Soup (Honghap Auk Doenjangguk)
A Delicious Recipe for Mussel and Mallow Miso Soup
This is a savory and refreshing miso soup made with seasonal autumn mallow and fresh mussels. It’s perfect for a morning meal, especially when enjoyed by mixing rice into the warm soup. If you prepare the mallow, this miso soup is incredibly easy to make. Follow this recipe to create a satisfying and delicious meal!
Main Ingredients- 1 pack Mallow (approx. 300g)
- 2 Dried Shiitake Mushrooms
- 100g Shelled Mussels
- 1/2 block Tofu (approx. 150g)
- 1 handful Dried Anchovies (for broth, approx. 10g)
- 2 Tbsp Miso Paste
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Cooking Wine (Mirin)
- Pinch of Salt (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make this delicious mallow miso soup. Remove the stems from the shiitake mushrooms and slice them thinly. Dice the tofu into bite-sized cubes.
Step 2
Trim the tough outer leaves and thick stems from the mallow. After rinsing it, rub the mallow vigorously as if washing rice. This process removes any raw, grassy flavor and softens the leaves. Continue rubbing and rinsing until a deep green liquid is no longer released, about 3-4 times.
Step 3
Chop the cleaned mallow into roughly bite-sized pieces. Avoid chopping them too finely, as they can become mushy when cooked. Aim for a size that’s easy to eat.
Step 4
If you purchased pre-shelled mussels, no further preparation is needed. If using mussels in their shells, wash them thoroughly. Gently swirl the mussels in a light saltwater solution (1 cup of water with 0.5 tsp salt) to remove any grit, ensuring a cleaner taste.
Step 5
This step refers to preparing the shiitake mushrooms. You can slice them thinly as instructed in Step 1. (For practical cooking, this is usually combined with Step 1).
Step 6
Remove the stems from the shiitake mushrooms and slice them thinly. Dice the tofu into approximately 1.5cm cubes. Once all ingredients are prepped, you’re ready to start cooking.
Step 7
Pour about 1 liter of water into a pot and add a handful of dried anchovies. Simmer for 15 minutes to create a flavorful anchovy broth. Remove the anchovies once the broth is ready. Place the miso paste (2 Tbsp) in a sieve over the pot and dissolve it in the broth using a spoon, or stir it directly into the pot. Add the gochujang (0.5 Tbsp) for an added layer of savory depth.
Step 8
Once the miso and gochujang are well dissolved in the broth, it’s time to add the prepared ingredients. Add the shelled mussels, thinly sliced shiitake mushrooms, chopped mallow, and diced tofu in that order.
Step 9
After adding all the ingredients, bring the soup to a rolling boil over medium-high heat and cook for about 10 minutes. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 10
When the mallow becomes tender and translucent, stir in the cooking wine (2 Tbsp) to eliminate any fishy odor from the mussels. Season the soup carefully using both coarse and fine sea salt. Start with coarse salt to establish the base flavor, and use fine salt to fine-tune the seasoning as needed.
Step 11
Simmer for an additional 5 minutes, and your delicious mussel and mallow miso soup will be ready! It’s best enjoyed immediately while hot.
Step 12
The longer this mallow miso soup simmers, the more tender the mallow becomes, making it very easy to swallow. The addition of fresh mussels adds a refreshing and umami-rich flavor, making it an excellent choice for a hangover cure as well. Ladling rice into the warm soup creates a wonderfully satisfying meal.
