Recipe: Korean Miso Soup

Home Cooking Recipe: Korean Miso Soup

Notes:

I used to use the oyster pot of the soup at home, but every time I didn't finish it, I didn't finish it. After doing this with the stone pot that I started, I found that it is still "original"! Haha... The stone pot is still boiling on the table, and the winter is to drink hot and warm! It is also very convenient and very simple!

Ingredients:

Steps:

  1. The cockroaches that are bought are kept in salt water, waiting for them to spit out the sand, and the shrimps are washed and set aside.

  2. Zucchini, potato washed slices, tofu cut, onion shredded, garlic chopped.

  3. Put a little oil in the stone pot, fry the garlic and onions, and after the onions are soft, shovel the onions for later use.

  4. Pour the second round of rice water into the pot. Add 2 tablespoons of miso, 1 scoop of chili sauce, stir with chopsticks until the sauce is completely dissolved and fire.

  5. After the water is hot, put the potatoes in a big fire and boil.

  6. Add tofu, zucchini and onions.

  7. Wait until the pot is boiled again and add the washed shrimp.

  8. After the shrimp is discolored, put a few spit in the sand, and after a few minutes of medium and small fire, wait until the mouth is open and turn off the heat.

Tips:

1. The more difficult to cook potatoes, tofu, what to put first, the other easy to put after the release, and finally put it, because it is easy to open the mouth, too long heating will make the meat of the cockroach grow old, not fresh. 2. The material inside the miso soup can be like mushrooms, bean sprouts, enoki mushroom, etc. 3. Students who love meat can fry the beef together with the onion, and put the fried beef on the onion! 4. The miso soup cooked with the second rice soup will be richer than the clear water. If it is not used, it is not bad!


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