Korean bean paste soup jade noodles
By RickieJohns
Today, my noodle soup is made with green onion companion bean paste [Korean Miso Soup Noodles]. The noodles are made green with spinach juice. The soup is thick and gluten, and it is absolutely delicious. Everyone who likes Korean cuisine will come and try it.
Recipe Recommendations
- flour 1 small bowl
- spinach appropriate amount
- water 1 large bowl
- mushrooms 1 flower
- zucchini appropriate amount
- bean sprouts appropriate amount
- pork 50 grams
- salt 1 teaspoon
- chicken essence 2 teaspoons
- chili powder appropriate amount
- green onion appropriate amount
- minced garlic 1 teaspoon
Steps for Korean bean paste soup jade noodles
1
Wash and chop the spinach, place it in a blender, squeeze it into juice, and pour the spinach juice into the flour.
2
Make dough (harder), wrap in plastic wrap and soak for 30 minutes.
3
Sprinkle thin flour on the chopping board and roll out the dough into large pieces.
4
Sprinkle flour on the surface to prevent adhesion, and then fold in half.
5
Use a knife to cut into evenly thick noodles.
6
Shake the noodles open.
7
Group photo of miso soup ingredients.
8
Cut the mushrooms, zucchini, and strips, slice the pork into thin slices, and cut the small green peppers into oblique slices.
9
Pour the water into the pan, add the bean paste and melt.
10
Add shredded mushrooms and meat slices and cook for 10 minutes.
11
Then add the bean sprouts, zucchini strips, green pepper slices, shredded green onions, and minced garlic and continue to cook until the zucchini is cooked.
12
Finally, add salt, chicken essence and chili powder to taste and turn off the heat.
13
Make water in the pan, boil the water, add in the noodles and cook.
14
Remove the noodles.
15
Pour into a bowl, pour in the miso soup and vegetables and mix well.