Kongnamul 콩나물 with Tofu Carpaccio

Kongnamul 콩나물
Soybean Sprout Namul with Leek & Red Bell Pepper
Tofu Carpaccio

Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout namul) with a sliced tofu cutlet as the main course of a heart-healthy vegetarian lunch. We enjoyed a simple bowl of vegetable dumpling in broth on the side. Crunchy sprouts pair very well with mellow sautéed leek and bright red bell pepper plus a bit of spiciness from gochugaro (Korean chili powder). Toasted sesame oil adds a rich nutty component.

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White Miso Soup

Shiro Miso Soup
Tofu, Edamame, Nori
Scallion Garnish

I love to make soup…
…just to name a few. It’s funny to think that I have enjoyed many a bowl of miso soup in Japanese restaurants over the years, yet I never thought to prepare it at home. The soup is wonderful. It takes only minutes to prepare, it is light, yet simultaneously hearty and satisfying with intriguing complex flavors.