Korean Miso Soba Soup - * - Koreanische Miso Soba Suppe

Hello
I am a bit under the weather and need some soup - Asian soups are perfect - especially the doenjang (fermented Korean bean sprout paste) or in Japanese miso... This soup is magical - it is mild but excellent in taste - filled with different flavors and rich in vegetables and the pasta... a very healthy and quick meal! Today I made two versions one with rice noodles and one with sweet potato soba! Very nice!. If you like you can add any vegetables, tofu or beef stripes or chicken parts!
Enjoy Alissa

"Here a bit explanation from Wikipedia: Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available."

"Doenjang (Korean pronunciation: [tøndʒ͡aŋ] or [twendʒ͡aŋ]) is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.

Doenjang is rich in flavonoids and beneficial vitamins, minerals, and hormones which are sometimes claimed to possess anti-carcinogenic properties. In Korean traditional meals, the menu has concentrated on vegetables and rice but doenjang, which is made of soybeans, has a great deal of lysine, an essential amino acid that rice lacks. There are linoleic acid of 53% and linolenic acid of 8% which have an important role in the normal growth of blood vessels and prevention of blood-vessel-related illness. Unlike miso, which is usually not boiled, doenjang's efficacy still exists after boiling, in dishes such as doenjang jjigae.
Doenjang can be eaten as a condiment in raw paste-form with vegetables, similar to the way some people dip celery into cheese, but it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang which is then traditionally eaten with or without rice wrapped in leafy vegetables such as Chinese cabbage. This dish is called ssambap. Like this, doenjang is basic sauce when Koreans eat samgyeopsal, which is one of the most popular meat dishes.


It can also be used as a component of soup broth, for example in a popular stew (jjigae) called doenjang jjigae which usually includes tofu, various vegetables such as chile peppers, zucchini and welsh onion, and (optionally) mushrooms, red meat, or scallops." Wikipedia

Miso Soba Soup

9 oz ramen or soba noodles 
4 cups chicken stock ( or veggie broth for vegan option)
2 heaping tbsp miso paste or doenjang
2 tbsp vegetable oil
2 garlic cloves, peeled and crushed
1 carrot, peeled and finely chopped
1 zucchini, washed and finely chopped
1 spring onion finely chopped
1 large handful bamboo shoots
2 inches fresh ginger grated
1 handful bean sprouts
2 tsp sugar
2 tbsp light soy sauce
handful wakame (seaweed) soaked in warm water, drained and roughly chopped
1 tsp chili oil
1 tsp sesame seeds, toasted

Cook the noodles in a large pot of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold running water. Place the stock in a pan and bring to the boil, whisk in miso paste until free of lumps. Cover and remove from heat. Heat a wok over medium heat for 1-2 minutes or until completely hot and almost smoking and add vegetable oil. Add garlic, stir for 5 sec, then add carrots, spring onion, zucchini, bean sprouts, and bamboo shoots and stir fry 3 minutes. Add 1 tsp salt, the sugar, ginger and soy sauce and cook 1 minute. Divide the noodles between 2 big bowls and ladle over the stock. Top with the vegetables, wakame, and sesame. Serve. Its typically eaten with chopsticks and the stock is drunken from the bowl.

Hallo
mich hat die Grippewelle erreicht und ich liege etwas flach... da bietet ich immer eine schöne Suppe an - ich mag da eine Hühnerbrühe oder asiatische Suppen wie diese hier mit Miso.
Ich habe heute zwei Varianten gemacht einmal mit Reisnudeln und für mich mit Süßkartoffel Sobanudeln. In Korea habe ich die fermentierte Bohnenpaste sehr zu schätzen gelernt. In Korea heisst es Doenjang und in Japan Miso - diese Würzpaste wird dort entsprechend verwendet wie in westlichen Ländern Brühwürfel. Die hellgelbe salzige Paste ist ein Produkt vorwiegend aus gemahlenen, danach fementierten Mungbohnen oder Sojabohnen und daher sehr eiweißhaltig. Ich liebe den Geschmack von dieser Paste sehr - ich verwende es in meist in Suppen, Eintöpfen, Marinaden und Salatsaucen.
Diese Suppe ist schnell gezaubert. Gefüllt mit frischem Gemüse und wer mag auch gerne Tofuwürfel, Geflügel oder Rinderfilet... da darf man ruhig kreativ sein.
Viel Spass Alissa

Miso Soba Suppe

250 g Ramen oder Sobanudeln
1 Liter Geflügelbrühe ( oder Gemüsebrühe für Vegane Version)
110 g Misopaste
2 EL Pflanzenöl
2 Knoblauchzehen, geschält und zerstoßen
1 Karotte, geschält und in feine Streifen geschnitten
2 cm frischen Ingwer gerieben
1/2 Zucchini, in feine Streifen geschnitten
1 Frühlingszwiebel in feine Streifen geschnitten
1 Handvoll Sprossen
2 TL Zucker
2 EL helle Sojasauce
1 Handvoll Bambussprossen
etwas Wakame (getrocknete Algen) eingeweicht, ausgedrückt und fein gehackt
1 TL Chiliöl
1 TL gerösteter Sesam

In einem großen Topf die Nudeln garen 2-3 Minuten. Abtropfen und unter laufendem kalten Wasser abspülen und zur Seite stellen. Die Brühe in einem Topf zum Kochen bringen und die Misopaste hinzugeben und rühren bis keine Klumpen mehr vorhanden sind, vom Herd nehmen und abgedeckt wegstellen. Einen Wok erhitzen und das Pflanzenöl hineingeben, dann den Knoblauch und anschließen das Gemüse und dann 3-4 garen lassen und schön wenden. Dann 1 TL Salz, Sojasauce, Ingwer und Zucker hinzufügen und 1 Minute köcheln lassen. Vom Herd nehmen. In 2 große Suppenschalen die Nudeln verteilen, die Brühe eingießen, das Gemüse draufgeben, mit Wakame und Sesam bestreuen und heiß servieren. Die Suppe wird mit Stäbchen gegessen und die Brühe aus der Schale getrunken.