Korean potato miso soup
By RandiBarrows
Nowadays, the ingredients are rich and diverse, with only unexpected and unobtainable. Korean soy sauce has also entered our table with the popularity of Korean dramas. This condiment, which is indispensable for almost every table in South Korea, does have its unique taste. It is said to lower blood pressure, lower cholesterol, resist oxidation and prevent aging. The most unique thing is that it can also release cancer and fight cancer. It is a healthy and delicious ingredient.
Recipe Recommendations
Steps for Korean potato miso soup
1
Remove the heads and internal organs of the dried fish and wash them clean.
2
Add water to the pan and add the dried fish and cook for 5 minutes.
3
Add the washed seaweed and continue to cook for 5 minutes.
4
Remove the seaweed and shred it for later use.
5
Leave the dried fish and cook for another 3 minutes and turn off the heat.
6
Filter the cooked soup and don't want the dried fish.
7
Peel and cut potatoes into small pieces, tear mushrooms into small pieces, shred onions, cut onions into sections, and slice peppers.
8
Put the soup into the casserole.
9
Add a large teaspoon of Korean soy sauce and stir well.
10
Add potatoes.
11
Add mushrooms and cook for 5 minutes.
12
Add the green onions and continue to cook.
13
After boiling, skim off the foam.
14
Do it a few more times until the foam is gone.
15
After cooking for 10 minutes, add onions.
16
Add shredded seaweed and continue to cook for 5 minutes.
17
Add salt, pepper, and chicken essence to taste.
18
Finally, add the mashed garlic and peppers to create the aroma, add some sesame oil to turn off the heatKorean potato miso soup Make Tips
Korean soups are mainly light and less oily, so just add a little sesame oil at the back to season. It is best to remove the head and internal organs of dried small fish to remove the fishy smell. Add the garlic and peppers last, and the heat forces out the aroma of garlic, making the soup even more fragrant.