Korean Seafood Miso Soup

I don’t know much about Korean food before watching the Korean Foodie show. As you have known by now, I am truly inspired by it and have been trying to cook whatever dish from the show that interests me. I have tried making stir-fried beef and Kimchi previously. Now it is Korean Miso soup's turn.

In this show, Lee Sung Chan (the lead male) likes to cook and eat Korean Miso soup outdoors with Jin Soo (the lead female). They eventually become a loving couple. Their secret formula? When you feel comfortable eating with someone else, you have found your other half. The soup, which has been heart-warming and fulfilling, bonded them together. Whenever Sung Chan cooks Korean soup, he would dunk in miso bean paste to make the soup base (during when I would be salivating...).

So, we had to get this Korean bean paste. Three weeks ago, we bumped into a Korean food mart in Tampines One & got it. Hence, today’s recipe. This recipe is adopted from a Korean cook book. After trying and eating, I would recommend everyone here to try this Korean Seafood Miso soup.

Ingredients

3-5 tbs bean paste (taste when add in additional 1 tb)
1.5 liters of water
1 cup of sliced cabbage Kimchi, about 120g with juice
1 firm to fu
10 Bak Choi stalks, cut into strips
1 bowl of mussels, cleaned and washed
Half a salmon fish head
8 prawns
Spring onions cut into 2 inch long
1 red chili, sliced
5 slices of ginger
1 small leek, white part only, thinly sliced
1 tbs of ground red pepper
1 tbs of minced garlic

Method

Pour water into a cooking pot. When water start boiling, add bean paste, garlic & ginger.
Add Kimchi, toufu & ground red pepper
Simmer for 3 mins, add in mussels & fish head
Cook for abt 5 mins until mussels open up,
Add bak choi & prawns
Simmer for about 5 mins, till prawns turn pink
Add spring onions, leeks, chili to garnish
When boil again, turn off the heat and serve.

Note: You can the amount of soybean paste you use and salt to taste towards the end of cooking time.