Nutritional and healthy miso soup

Big sauce is a cooked sauce produced by soybean seed cultivation and manufacturing, raw material treatment, big potato making process, fermentation process, and fermentation process. After high temperature sterilization, grinding and anti-corrosion treatment, harmful components are removed and the structure of soybean protein changes from dense to loose, and protein-decomposing enzymes can easily enter the molecule to improve the digestibility. The protein digestibility of whole soybeans is about 65%, and the protein digestibility after processing into sauce products is 92% to 96%. Soybeans are processed into soy sauce. During the processing process, due to the action of enzymes, more minerals such as phosphorus, calcium, and iron in the beans are released, which improves people's absorption of minerals in soybeans; fermented soy products are in the processing process. During the process, riboflavin can be synthesized by microorganisms, so the nutrients of soy sauce are easier to digest and absorb than soybeans. Miso soup stewed with soy sauce and fresh ingredients has a unique taste and is very beneficial to the human body. It is a dish suitable for the whole family.

Recipe Recommendations

Flammulina velutipes appropriate amount
meat appropriate amount
small melon appropriate amount
white radish appropriate amount
mushroom appropriate amount
onion appropriate amount
Khumbu appropriate amount
dried fish appropriate amount
ginger appropriate amount
green pepper appropriate amount
red pepper appropriate amount
green onions appropriate amount
garlic appropriate amount
fish sauce appropriate amount
hot sauce appropriate amount
Korean soy sauce appropriate amount

slightly spicy
cook
half an hour
simple

Steps for Nutritional and healthy miso soup

Put the dried fish in cold water and heat it to boil;

Continue to cook the dried fish for 15 minutes after the water is boiled;

While waiting for the fish soup to be cooked, wash and cut all the ingredients needed for the miso soup for later use;

After the fish soup is cooked, turn off the heat, take out the dried fish, add a large tablespoon of soy sauce according to your taste, slowly stir evenly until the soy sauce is completely dissolved in the soup, and then cook;

Soak the kelp in water and add it to the miso soup;

Put ingredients that are difficult to cook, such as radishes, into the soup in turn;

Add melons;

Add meat slices and mushrooms;

Add mashed garlic and onions;

Add a spoonful of Korean hot sauce (traditional practice uses paprika powder), green onions, and green and red peppers;

Then add the mushroom and tofu;

Based on my past experience in cooking miso soup, putting a few drops of fish sauce at the end will definitely make the finishing touch.