Korean miso soup
By VicentaLakin
Recipe Recommendations
- Secondary rice washing water appropriate amount
- potatoes appropriate amount
- Horned melon appropriate amount
- Flammulina velutipes appropriate amount
- tofu appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- freshwater shrimp appropriate amount
- red pepper appropriate amount
- Korean soy sauce 2 tablespoons
- Korean chili sauce 1 tablespoon
- Daxi Daniu Pork Noodles 1/2 tsp of
- slightly spicy
- cook
- half an hour
- simple
Steps for Korean miso soup
1
Prepare the ingredients: Remove the old roots of the mushroom mushrooms and wash them, cut the potatoes into small pieces, slice the corn melons, cut the tofu into thicker pieces, cut the green peppers into slices, and cut the red peppers into circles
2
The water for secondary rice washing is left for use
3
Add 2 tablespoons of sauce and 1 tablespoon of hot sauce and stir well
4
Heat the stone pot on high heat, preheat it on low heat, change it to high heat, add the potatoes to boil (be sure to watch from the side, change it to low heat when boiling to prevent overflowing);
5
After boiling the soup, add the melon and tofu
6
Bring to the boil again, add the mushroom mushrooms and cook for a while
7
Add onions and green and red peppers
8
Add in the cleaned shrimp, wait until the shrimp color after the soup boils, add beef powder, stir well, and turn off the heat