Miso soup () is a traditional soup cooked with Korean sauce (/). It is also the most inseparable soup for every Korean. Miso soup tastes very mellow, so the more you eat it, the more addictive it becomes. If it is made with a traditional stone pot, the miso soup will be warm at the end, which is quite warm to the stomach ~
In addition, miso soup is surprisingly easy to make, and the ingredients are relatively casual! The method here was taught to me by my Korean boyfriend. It is not so fancy and is a common food method among Koreans. To add another point, the one with more ingredients and less soup is actually the "big sauce pot"(). Mine is the one with more sauce soup, which is the "soup".
Korean miso soup
By BerryBarton
Recipe Recommendations
Steps for Korean miso soup
1
Wash the zucchini, cut it lengthwise in half, and cut it into thick slices about 3 to 4 mm.
2
Wash the potatoes, peel them, and cut them into slightly thin slices, not too thin to avoid being rotten until they are cooked.
3
Put the cut potatoes in a basin and soak them in clear water to remove the starch, so that you can reduce foam when cooking.
4
Wash the pork belly and cut it into thin slices. I'm using lean meat instead for now. A little pork belly is cooked fragrant, but the vegetarian ones can be omitted.
5
Wash the mushrooms, remove the stalks, and slice them.
6
Wash the pepper, remove the stalks and seeds, do not cut it open, cut it into circles.
7
Pour the second water used for washing rice into a stone pot (or casserole). You can use a little force when washing rice, so that the rice washing water will be whiter. Mine will not use so hard, so it will be clearer.
8
Put one and a half spoonfuls of soy sauce into the rice washing water. You can sieve it before adding it, so that the taste will be finer and there will be no small watercress in the soup.
9
Stir the sauce to melt, without small pieces of sauce.
10
Put the pork belly into the stone pot.
11
Put the potato slices into the stone pot.
12
Fire, boil until boiling, skimming off foam. (If you use a stone pot, be careful not to turn the heat too high, because the stone pot has thermal insulation. If the heat is too high, it will be easy to pour into the pot when the soup is boiled. In this way, the miso soup will escape and the maintenance of the stone pot will not be very good.)
13
Add ingredients such as zucchini and mushrooms that are easier to cook.
14
Bring to a boil over medium heat.
15
Add the vermicelli and cook for a while. (My vermicelli is more durable than Longkou vermicelli, and the ones that are cooked well will be cooked less.)
16
Put a small spoon of Daxiu beef flour to season. It will be more fragrant. You can omit any unused ones.
17
Add some fine chili powder. This chili powder is not spicy, so you can order more of what you like.
18
Wait until the potato chips and vermicelli are soft, put them in the chili ring.
19
Turn off the heat and cover the stone pot. At this time, you can go to fill the rice and prepare to eat. During this period, the stone pot is still boiling, so you don't have to worry about whether the peppers are raw or spicy.
20
It's ready for the pot ~ We added some chili noodles when we ate.
21
When drinking, stir it up, and the vegetables, meat, and vermicelli on the bottom will be served ^^.Korean miso soup Make Tips
1. You can use a little force when washing rice, so that the water is whiter. It is said that miso soup boiled with rice has a stronger sauce flavor. If it is too troublesome to use water, I have tried it all, and there is no difference. 2. In fact, there should be tofu. I finished eating it at home and didn't put it in. If you put it, you can put the tofu pieces after the fans are cooked and before the peppers are added. This way, it will be very tender. 3. Don't put too much in the big sauce, otherwise the aroma of the sauce itself will be suppressed and it will be tired of drinking it. 4. If you like Korean style, you can put some clams or something and use it freely.