Korean miso soup
Ingredients: chicken essence,salt,tofu,zucchini,pepper,white radish,soybean sprouts,green onions,chili sauce,garlic cloves,taomi water,Korean sauce,dried fish
Recipe Recommendations
- white radish half a
- tofu a
- zucchini one
- soybean sprouts half a catty
- dried fish of 6
- pepper one
- garlic cloves three
- green onions a
- taomi water appropriate amount
- Korean sauce appropriate amount
- chili sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- medium spice
- pot
- ten minutes
- ordinary
Steps for Korean miso soup
1
Prepare ingredients.
2
Prepare the rice washing water.
3
Cut radish, zucchini, and tofu into small pieces for use.
4
Add some water to the pan and put in the small dried fish and cook for 10 minutes over high heat.
5
Take another soup pot and add the water for boiling the dried fish, not the small fish.
6
Pour in rice washing water.
7
Add two spoonfuls of soy sauce and one spoonful of chili sauce, and gently stir the sauce with a spoon.
8
Place the pan on heat and add radish, zucchini, and soybean sprouts.
9
Bring to a boil over high heat, use a spoon to skim off the floating foam, and repeat it several times.
10
Cook for about 10-15 minutes, add spring onion and fillet slices to smooth the slices.
11
Put the tofu into the soup pot and continue to cook for 5 minutes.
12
Finally, add the pepper rings and minced garlic, add a little salt and chicken essence to season and turn off the heat.