Korean Miso Soup with Tofu and Seaweed

Korean-style miso soup is best made with doenjang, Korea’s fermented soybean paste, simmered with tofu, vegetables, and a light anchovy-kelp broth. Miso itself is Japanese; doenjang is its Korean counterpart, with a deeper, earthier flavor, and this home-style soup is easy to adapt to what you have on hand.

Ingredients

6 cups (1.4 L) cold water
8 medium dried anchovies (about 8 g), heads and guts removed if large; or 1 Korean anchovy-stock packet
1 piece dried dashima (kombu), about 3 by 3 inches (5 g)
3 tablespoons doenjang (about 54 g), preferably Korean soybean paste
1 medium Yukon Gold potato (about 150 g), peeled and cut into ½-inch (1.25 cm) cubes
½ medium yellow onion (about 75 g), cut into bite-size pieces
1 small zucchini (about 200 g), quartered lengthwise and sliced ¼ inch (6 mm) thick
4 ounces (115 g) shiitake or cremini mushrooms, sliced
10 ounces (280 g) firm or medium-firm tofu, drained and cut into ¾-inch (2 cm) cubes
2 garlic cloves (about 6 g), finely chopped
2 scallions (about 30 g), thinly sliced
½ teaspoon gochugaru (about 1 g), optional, for gentle heat
1 teaspoon toasted sesame oil (5 ml), optional, for finishing

Instructions

Prepare the broth. Put the water, dried anchovies, and dashima in a medium saucepan. Bring it just to a boil over medium-high heat, then lower the heat and simmer gently for 10 minutes. Take out the dashima after about 5 minutes so it does not make the broth slimy or overly strong; continue simmering the anchovies. Fish should reach the USDA FSIS safe minimum of 145°F (63°C); a simmering broth is well above that temperature. Strain the broth into a heatproof bowl, discard the anchovies, and return the clear broth to the pot. If using a stock packet, follow its steeping directions and remove it before proceeding.
Dissolve the doenjang. Put the doenjang in a small bowl and whisk in about ½ cup (120 ml) of hot broth until smooth. Stir this mixture back into the pot. A little texture from the paste is normal, but dissolving it first helps avoid dense clumps and distributes its savory flavor evenly.
Cook the firm vegetables. Add the potato and onion to the pot and bring the broth to a steady simmer. Cook uncovered for 8 minutes, stirring once or twice. The potato should be starting to soften but should not be falling apart. Keep the soup at a gentle simmer rather than a hard boil, which can break up the vegetables and make the broth cloudy.
Add the zucchini and mushrooms. Stir them into the soup and simmer for 5 minutes. Add the garlic and gochugaru, if using, during the final minute. The vegetables should be tender but still hold their shape. If your potato pieces are larger than ½ inch, give them another few minutes before adding the zucchini so everything finishes at roughly the same time.
Finish with tofu and scallions. Add the tofu gently and simmer for 4 minutes, just long enough to heat it through without crumbling the cubes. Stir in most of the scallions, taste the broth, and add the remaining scallions and sesame oil if desired. Serve hot. Since doenjang varies in saltiness, taste before adding any additional salt; most batches need none.

Tips

Choose the paste with the flavor in mind. Korean doenjang is the defining ingredient here and is sold in tubs at Korean and other Asian grocery stores, as well as online. Different brands vary in saltiness and intensity. If you cannot find it, use a similar amount of Japanese miso as a practical substitute, preferably a darker, savory variety. The soup will be milder and sweeter, with a more recognizably Japanese miso flavor rather than the earthy, robust taste of doenjang. Add miso near the end and avoid boiling it vigorously.

Make a vegetarian broth if needed. Omit the anchovies and use 6 cups (1.4 L) water with the dashima, or use unsalted vegetable broth. A few dried shiitake mushrooms steeped in the broth can add savory depth; strain them out or slice them and add them back with the vegetables. Check prepared stock for salt before adding doenjang, because both ingredients can make the finished soup quite salty.

Keep the simmer gentle. A rolling boil can make tofu crumble and soften zucchini too quickly. Cut the potato evenly, and add vegetables in the order listed so the harder pieces have time to cook. If you want a clearer broth, skim off any foam that gathers while the anchovies simmer.

Adjust the seasoning at the end. Start with the measured doenjang, then taste after the vegetables and tofu are cooked. For a stronger soup, stir in another teaspoon at a time, dissolving each addition in a little hot broth first. For a less salty bowl, add a splash of hot water rather than reducing the paste’s flavor with extra toppings.

Serving Suggestions

Serve the soup as a hot first course or as part of a Korean-style meal. Steamed short-grain rice is a natural companion: spoon a little broth over the rice, or alternate bites of rice and soup. Offer kimchi and simple vegetable sides such as seasoned spinach, bean sprouts, or cucumber salad if you want a fuller table. These accompaniments bring contrasting textures and flavors without requiring changes to the soup itself.

For a satisfying lunch, serve a generous bowl with rice and a piece of roasted seaweed on the side. If serving the soup as part of dinner, keep the other dishes relatively simple so the salty, fermented broth does not compete with several heavily seasoned mains. Set out extra sliced scallions and gochugaru separately, allowing each person to adjust their bowl.

Variations

Use different vegetables. Korean home-style doenjang soups vary by household and season. Swap the zucchini for a handful of napa cabbage, tender greens, or sliced Korean radish. Add cabbage with the potato so it has time to soften; add tender greens during the last 2 or 3 minutes. Thinly sliced radish can go in with the potato and gives the broth a clean, gently sweet flavor.

Make it spicier. Increase the gochugaru to 1 teaspoon (about 2 g), or add a sliced fresh Korean green chile with the zucchini. The fresh chile gives sharper heat, while gochugaru adds a warmer, slightly fruity note. For a mild family-style pot, leave both out and let diners add chili at the table.

Add clams or another protein. For a seafood variation, add about 8 ounces (225 g) scrubbed, live small clams with the zucchini and cook until their shells open and the flesh is cooked through. Discard any clams that remain closed after cooking. Seafood changes the broth’s flavor and salt level, so taste before adding more doenjang. For a plant-based bowl with more substance, add cooked white beans instead; stir them in with the tofu so they heat without breaking apart.

Make it with miso. If you have Japanese miso but no doenjang, use about 3 tablespoons (45 g) white or yellow miso. White miso tends to be gentler and sweeter; yellow miso is more assertive. Either works, but the result is a Korean-inspired soup rather than a traditional doenjang-based one. Turn off the heat before stirring in miso to preserve its delicate aroma.

Storage and Reheating

Let leftover soup cool briefly, then refrigerate it in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The tofu and vegetables may soften as they sit, and the broth can taste saltier the next day, so add a small splash of water when reheating if needed. Store rice separately so it does not absorb the broth and become mushy.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring partway through. Bring leftovers to 165°F (74°C), as recommended by USDA FSIS, and avoid prolonged boiling, which can break apart the tofu. If freezing, use a freezer-safe container and leave room for expansion; the soup can be frozen for about 2 months, although the tofu and zucchini may turn softer or more porous after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

Is Korean miso soup the same as Japanese miso soup?
No. Miso is Japanese fermented soybean paste, while doenjang is a Korean fermented soybean paste. They are related in that both are savory fermented seasonings, but their flavor and texture differ. A soup made with doenjang is generally called doenjang-guk or doenjang-jjigae, depending on its style and thickness. This recipe is a Korean-style soup that can be adapted with Japanese miso if doenjang is unavailable.

What is the difference between doenjang-guk and doenjang-jjigae?
The names describe related Korean soybean-paste dishes, but doenjang-guk is commonly soupier and served in a bowl, while doenjang-jjigae is often thicker and more concentrated, with less liquid. Household recipes vary, so there is no single fixed ingredient list or boundary. This recipe makes a broth-forward soup that is easy to serve alongside rice.

Can I make it without anchovies or kelp?
Yes. Use water or unsalted vegetable broth and omit the anchovies. Kelp adds a subtle savory character, so the finished broth will be less layered without it; a few dried shiitake mushrooms can help compensate. If you use a commercial stock, choose one that is not already salty and taste the soup before adding any extra seasoning.

Do I need to rinse or press the tofu?
Drain the tofu and pat it dry if there is excess water, but there is no need to press it for this soup. Pressing removes moisture and makes tofu firmer, which is useful in some dishes but unnecessary here. Handle the cubes gently when adding them, especially if using medium-firm tofu, and let them warm through in the broth rather than stirring vigorously.

Why did my soup turn out too salty?
Doenjang and stock can both contribute substantial salt, and brands vary. Dilute a salty pot with hot water or unsalted broth, adding a little at a time and tasting after each addition. Next time, use unsalted broth and begin with 2 tablespoons (about 36 g) doenjang, then add more gradually after the vegetables cook. Avoid trying to correct saltiness with sugar, which changes the soup’s balance rather than removing the salt.

Can I prepare the broth ahead?
Yes. Make and strain the anchovy-kelp broth up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. When ready to cook, bring it to a simmer and continue with the doenjang and vegetables. For the best texture, cook the tofu and vegetables shortly before serving rather than storing them in the broth for several days.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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