Gochujang miso soup with fish tofu

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Not a great name, not a great visual, but definitely hits the spot for lunch.

This is one of my lighter lunch variations. They tend to skew towards Korean soups and stews lately mixed with whatever Asian ingredients I have on hand. Usually made completely in the microwave and in a single dish.

You’ll need:

  • 1 cup water
  • 1/2 cup cabbage slaw mix
  • 1 instant miso soup mix
  • 2-4 cooked fish balls (or fish tofu, tofu cubes, sliced fish cakes etc.)
  • 1/2 tsp gochujang
  • 1/2 tsp soy sauce
  • 1/2 tsp Sriracha (to spice level)
  • opt. kimchi
  • opt. sesame oil
  • opt. rice seasoning (furikake)

Instructions:
  • Combine cabbage slaw, protein, gochujang, soy sauce, Sriracha, and instant miso soup mix to large soup mug or bowl
  • Heat 1 cup of water to boiling and add on top of mixture in the mug or bowl, stir to mix well
  • Add mug or bowl to microwave and bring back to a boil for 2-3 minutes
  • Carefully remove mug or bowl, stir well and add kimchi, sesame oil, and furikake
  • Let it cool, enjoy!