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ailelie · 2 years ago

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Gochujang Miso + couscous soup recipe

Boil a little over a cup of water and add a half cup of big pearl couscous and a hefty spoonful of Gochujang. Add a tablespoon of butter. Let boil for 8 minutes.

(Stir occasionally if you don't want coucous sticking to the bottom of your pan).

When done, add a splash more water to make it more soupy and a hefty spoonful of miso (the water also helps the miso blend in).

Eat.

I wasn't super hungry so I wanted something simple and fairly light. If you don't have couscous, any small pasta will do. Alternatively, if you have cooked rice on hand, you could use that instead, too.

#adventures in cooking #you can always make soup #miso keeps for ages like a year once opened #so it is a good thing to buy b/c you can use it for soups sauces and dressings #(miso+butter+pasta is always a winning combo)#I'm new to gochuchang but it also keeps for ages; apparently up to 2 years once opened #i'm looking forward to figuring out all the ways i can use it #I'm really really really bad at using things before they go bad #eggs are really the only thing I can reliably use up and even then not always #veg has a terrible time in my fridge #so i prefer to buy things that keep #hence my stock of canned tomatoes #too many different pastas and grains #and stuff like miso #frozen peas I've learned are another good thing to have on hand #even though i find peas too sweet I've learned to mitigate that with salt spice etc

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