This vegan miso (korean doenjang) has been the most satisfying meal that my partner and I have had during our first week of quarantine in Korea. I used vegan miso as my main title here as most of my readers are more familiar with that terminology. However, this recipe uses Korean doenjang which is the Korean version of Japanese miso! You could use either or for this recipe but I recommend trying the doenjang as it is more savory.
Miso Vs. Doenjang
The basis of these two Asian seasonings are pretty similar but there are a few key differences that impact the flavor. Both miso and doenjang are made using fermented soybeans and salt. The key difference is that miso also contains rice and koji starter, a fungus that helps with fermentation. Moreover, miso tends to be more light and sweet while doenjang packs a savory punch.
The doenjang that I used is Jaerae Doenjang by Jayone which has a very smooth and salty flavor. There are many other types of doenjang that use slightly different ingredients or are aged differently. If you want to learn more about doenjang check out this awesome website!
Noodles
Asia offers a wide variety of delicious noodles, which is something I love about it! I chose to use Japanese Somen noodles in this recipe since I had never tried them before and I loved how they turned out! Somen noodles are usually used in cold noodle dishes but you can also use them in hot soup recipes. These noodles are very thin and have a very mild taste so they do not overpower the doenjang seasoning. They are made of wheat so they are not gluten free however there are so many other noodles you could use!
I really enjoy using rice noodles, soba noodles, and ramen noodles but I know there are many more to explore! Check out my Delightful, Healthy, High Protein Vegan Ramen recipe to see ramen noodles in action!
This vegan miso (Korean doenjang) is definitely a delicious recipe so give it a try and let me know what you think in the comments below!
- 3 1/2 cups water
- 1 tablespoon korean doenjang/miso paste *
- 1/4 yellow onion (diced)
- 3 cloves garlic (minced)
- 3 stalks green onion (finely chopped)
- 3 dried seaweed sheets (optional but good) *
- 2 cups bok choy (sliced)
- 2 servings somen noodles (or any other asian soup noodle)
1
In a medium pot, whisk the doenjang/miso into the water until evenly distributed.
2
Bring to a simmer over medium heat while you prepare the vegetables.
3
Put the onions and garlic in the broth and allow to simmer for 5 minutes.
4
Now place the seaweed and bok choy in the broth and allow to simmer until the bok choy has wilted.
5
Add in the noodles and cook for an additional 5-6 minutes, or until the noodles are just tender.
6
Serve immediately or keep in the fridge for 3-5 days.
*Doenjang is a Korean “miso” that is more savory and has a much stronger flavor than miso. If you only have access to miso this is fine too.
*You can use any dried seaweed snack (usually comes with 6 sheets in a packet).