Stone pot miso soup
By KirkMitchell
Ingredients: chicken essence
Recipe Recommendations
- Big tofu appropriate amount
- clams appropriate amount
- onion Hangzhou pepper
- thai pepper carrots
- fans appropriate amount
- fresh mushrooms potatoes
- zucchini appropriate amount
- garlic appropriate amount
- Korean sauce Korean hot sauce
- chicken essence appropriate amount
- slightly spicy
- casserole
- half an hour
- simple
Steps for Stone pot miso soup
1
First, wash the clams in advance, add salt to the water, soak for half an hour, wash them a few more times, and the sand inside will come out by itself
2
Preparing rice washing water is very important. In addition to the taste of the soup being related to the Korean sauce chosen, this rice washing water is also crucial. After washing the rice, soak it for a while, rub it several times, and keep the rice water for later use
3
Cut the green onion into sections, slice the garlic into slices, set aside
4
Cut tofu into slices
5
Wash all other ingredients and cut them for later use. This soup is actually very simple, except that the previous preparation work was quite troublesome, ha
6
There are children's shoes that like to eat vermicelli. You can soak them and put them in the soup later.
7
Heat the pan, add a little oil, add carrots, pepper, onion and garlic, stir fry for a while
8
Pour in the prepared rice washing water, add clams, and bring to a boil
9
Add other side dishes, cook, and add Korean sauce according to your taste
10
Add a little hot sauce
11
Add tofu after boiling the pan
12
Finally, before taking out the pan, add a little green onion and garlic, Hangzhou pepper and Thai pepper, and add a little chicken essence. If you like to eat vermicelli, add vermicelli finally