Spinach Shiitake Miso Soup Two Ways

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4

This is one of my most favorite variations of miso soup as the kombu (kelp) and shiitake complement the tradition old miso soup so well. It’s actually my mom’s recipe that I stole! 🙂

Dave’s Gourmet Korean Food

Dave, a former acupuncturist, created Dave’s Gourmet Korean Food – a line of vegetarian, vegan and msg-free line of traditional Korean banchan (side dishes) that are usually eaten as part of every meal with rice and a soup or stew.

He omits the shrimp, oysters, and clams that are used in kim-chi and makes fish-less fish-cake-like ‘tempeh‘ – a fermented bean patty.

Oh Dang Oh Deng!

As one of my favorite foods as a child, teenager and well, now, ‘oh-deng’ aka fried fish cakes
are probably one of the most unhealthiest foods in Asian cuisine — that
is, unless you make them yourself with quality ingredients. Oh-deng is fundamentally like crabs cakes — mashed up fish and flour with some oil and maybe some veggies then fried. However, they aren’t
re-battered with breadcrumbs before dunking them in a big pot of hot
oil, nor are they usually prepared at home.

Oh-deng comes in various shapes and sizes and are stir-fried as
banchan (side dishes, used in kimbap (Korean nori rolls – the brownish
beige-ish thing in the picture below), or in a soup.

(image source 1, 2, 3)