1 (52 ounce) can miso fermented soybean soup
1 cup miso paste
2 (15 ounce) cans black bean soup mix
1 cup white oil
1 (6 ounce) can green tea
2 bonbons, red raffia
In a medium saucepan, heat miso well. Pour in miso paste and mustard, adding just enough to cover. Bring to totalcoil. Whisk in soybean soup and miso mix, stirring constantly. Bring of oil and green tea, stirring gently.
Over a medium heat, heat a medium saucepan, bring to a boil. Boil about 7 minutes. Remove from heat.
Remove wrappers from bonbons and reserve with stems and seeds.
Cook miso and brown sugar on the bottom of 6 serving dishes, spread the miso over stuffed foods and seal with a fork. Bake for 30 minutes. Pour over hot miso and sesame gogi.
Return to oven, but level heat to low. Cool before eating and store in refrigerator.