Korean miso soup
Ingredients: tofu,zucchini,green pepper,soybean sprouts,mushrooms,Flammulina velutipes,shallots,crabsticks,shrimp,eggs,Jiang,red pepper,chili sauce,fish sauce,sweet sauce,soybean paste,kelp silk
Recipe Recommendations
- shrimp 6 rats
- crabsticks of 6
- mushrooms of 4
- Flammulina velutipes a small handful
- tofu 1 block
- zucchini half a
- soybean sprouts a
- kelp silk a wisp
- eggs one
- green pepper one
- red pepper half a
- shallots 2 trees
- Jiang few slices
- fish sauce appropriate amount
- chili sauce appropriate amount
- sweet sauce appropriate amount
- soybean paste appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Korean miso soup
1
Put the rice washing water into the pot and prepare other ingredients while waiting to boil.
2
Cut tofu into slices.
3
Slice green and red peppers, cut green onions and ginger into sections.
4
Stir soybean sprouts in boiling water for a while and set aside.
5
Wash the shrimp and cut the crab fillets into small pieces.
6
Slice zucchini and carrots, slice mushrooms, wash mushroom mushrooms and remove roots, wash shredded seaweed and cut into sections, and wash green vegetables.
7
After the rice washing water is boiled, add 2 tablespoons of soy sauce, 1 tablespoon of chili sauce, 1 tablespoon of fish sauce and half a tablespoon of sweet flour sauce.
8
Then add the prepared ingredients in turn, add the ones that are not easy to cook first, and add the green vegetables later.
9
Beat an egg, pour it into the pan after boiling, and stir gently. When the pot is boiled again, you can fill the bowl and start eating.