Spicy Korean Miso Vegetable Soup

I've been craving Korean food and wanted to create a dish that had the spicy and umami flavors of Korea, but be vegan & no oil, to comply with the Engine 2 diet.

I ventured out to Keeaumoku Street and found a wonderful Korean market with all of the vegetables, noodles, and sauces anyone would need to create such a dish.  I tried to read every label on the miso and chili sauces, looking for one that did not contain MSG - mono sodium glutamate.  Which equals to swollen ankles and a very bad migraine for me.  And I did, so here is the recipe I created for my rainy night, I want Korean food dinners.  I hope you try it.

1 cup water
1 diced onion

In a cast iron pot, boil water and add onion, saute for about 5 minutes to extract flavors from onion.  Add miso and gochujang pastes and mix.  Add 2 cups water, mix and bring to boil for 5 minutes.  You may add more water for your consistency preference.

1 tablespoon organic light miso paste
1 tablespoon organic gochujang paste
2 cups water

Add kabocha and cook for 5 more minutes, then add Tteokguk for another 5 minutes.


1 cup diced kabocha
1 cup Tteokguk (sliced rice cake) follow rinsing instructions or rice noodles

Add the remaining ingredients five minutes before serving.  Lower heat before placing egg in the middle of the pot and cook for another 2 minutes, slowly pour broth over egg.

1 cup mushrooms

1 cup firm tofu
2 cups sliced tuscan kale
1 egg per person (optional)

The egg gives the soup a creamy velvety texture.  And of course more protein.