Korean Japanese Fusion Miso Soup: A Fiery Treat for Spicy Lovers. Wenna Pang August 12, 2014 Cooking, Recipes Every time I go out for Japanese, I’m bound to find a bowl of piping hot Miso soup sitting before me. It’s the popular appetizer that makes every Japanese meal complete. It’s a known fact that Miso soup isn’t the most difficult thing to make, with almost everyone having their own personal version of the perfect recipe. If you’ve ever played around with your own homemade Miso soup, you’ll agree that it’s a fun mix and match recipe with only three major rules: Add what you love, take out what you don’t, and ultimately make sure your taste buds are happy. A friend of mine, who’s also a major Miso fan, shared her own special recipe with me. If you’re a spicy loving foodie, this recipe was created for you. Testing your spicy limits, this Japanese Korean fusion Miso soup is filled with fiery Kimchi and Korean hot sauce. It’s also packed with all the goods of seafood, vegetables, and huge chunks of tofu, because of course, it just wouldn’t be Miso soup without the tofu. A traditional Miso soup with a flaming spicy twist, a recipe that’s special enough to keep taste buds smiling. Korean Japanese Fusion Miso Soup: A Fiery Treat for Spicy Lovers. 2014-06-04 02:00:56 Serves 2 A traditional Miso soup with a fiery twist, how spicy can you take? Write a review Save Recipe Print Total Time 30 min Total Time 30 min Ingredients 2 tablespoons of Miso sauce 1 twelve ounce package of tofu Seafood (oysters & shrimp recommended!) 2 tablespoons of Kimchi (add more if you’re an extreme spicy fanatic) ½ an onion 1 zuchinni 2 tablespoons of Korean hot sauce 1 twelve ounce can of chicken broth 1 small white radish 4 cups of water Instructions First, marinate the seafood with cooking wine and pepper Boil the water and chicken broth Afterwards, add the Miso sauce, Korean hot sauce, and the Kimchi, then let it sit for several minutes Add in the tofu, then let the soup sizzle for 5-10 minutes Throw in the zucchini and white radish Last but not least, add in the seafood, with the shrimp and onions first, then the oysters after. Let it sit for a few minutes, and enjoy! Notes Although this recipe was meant to be spicy, no worries if spicy’s not really your thing. For those of you who want to turn it down a notch, try skipping the Korean hot sauce or adding less of it, it will taste equally amazing. By Wenna Pang So Good Blog http://www.sogoodblog.com/ The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. Simply put, a camera, a cup of coffee, and anything sweet is enough to keep me smiling. Latest posts by Wenna Pang (see all) Corn Milk Recipe : How to Milk Corn on the Cob - February 11, 2015 Beef Barley Stew : See what’s Brewing - February 10, 2015 ShuMai Recipe : Have Some Dim-Sum - February 6, 2015 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.