This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>
1 stalk of thin green onion
1 tablespoon miso
1 broth bag
3 cups of water
How to Cook
1. Put a broth bag in a pot, pour lukewarm water, and soak out while preparing
2. Soak seaweed in water and cut it into pieces that are easy to eat.
3. Cut broccoli into pieces of about 1.5cm and lightly blanch in boiling water. Cut the tofu into pieces similar to the size of broccoli. Slice the thin green onion finely.
4. Add seaweed, blanched broccoli, and tofu to the kelp broth. When it’s almost cooked, add miso paste on a sieve and boil a little more, and top with chopped green onions.
Cooking Master's Secret
Preparing kelp broth : See ‘Enoki Mushroom and Egg Soup’(The broth and miso paste should go well together).
- Seaweed and tofu can be boiled separately to be added.
※ miso : Japanese soybean paste
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president