Korean pickle miso soup
By DwightGraham
The weather suddenly became very cold, and I didn't really want to eat hot pot. I finally thought of miso soup that was not very spicy but tasted very good. The ingredients were all ready-made at home.
Recipe Recommendations
- potatoes appropriate amount
- cucumber appropriate amount
- bean sprouts appropriate amount
- mushrooms appropriate amount
- tofu appropriate amount
- onion appropriate amount
- tomato appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- slightly spicy
- cook
- half an hour
- simple
Steps for Korean pickle miso soup
1
First boil the rice washing water and add the soybean paste. Add the soy sauce and bring the water to a boil
2
After the water is brought to a boil, add the ingredients, pepper, ginger, tomato, and green onion
3
Then pour the spicy cabbage down and continue to boil
4
Add tofu, mushrooms, potatoes in turn, and cook for about 10 minutes, add cucumber and bean sprouts