miso soup
Miso soup is a representative South Korean soup made by adding tofu, pumpkin and other ingredients and seasoning with soy sauce. Miso soup has been one of people's favorite soups since the past. Only by cooking it in a casserole can the taste be pure. Dayu is a representative Korean food made from fermented beans. It has various uses such as seasoning to regulate the taste of food and remove the fishy smell of pork and other meats. At the same time, the lecithin contained in soy sauce can prevent arteriosclerosis and prevent adult diseases.
Korean miso soup
By RobinJohnson
Recipe Recommendations
- taomi water 700g(31/2杯)
- tofu 700g(31/2杯）
- green pepper 15g(1个)
- red pepper 20g(1个)
- onion 20g
Steps for Korean miso soup
1
Wipe the beef with a cotton cloth and cut it horizontally. Vertical a block with a thickness of about 2.5cm and a thickness of 0.2cm. Soak mushrooms in water for about 1 hour (50g), remove the stems and wipe the moisture, and cut them into silk about 4 cm long and 0.5 cm wide. Cut the tofu into slices about 1 cm thick, 2 cm horizontally, 3 cm vertically. The onions and green and red peppers are cut diagonally and grow about 2 cm long.
2
After the seasonings are put in, the beef and mushrooms are mixed together.
3
In a heated pot, add beef and mushrooms, stir-fry over medium heat for about 2 minutes, and pour in rice washing water.
4
When the miso soup is fully cooked, add tofu and coarse chili powder and cook for about 2 minutes, then add green onions and green. Cook the red pepper for about 1 minute.Korean miso soup Make Tips
After adding tofu to the soybean paste soup, let it cook for a while to make it tender. You can also add zucchini in the summer.