The soup that you want to drink when the weather is cold, it is also a matter of doing things, that is, the soup is also a dish, and you can reuse the rice water for two or three times. Miso soup and miso soup are made with fermented "sauce". The ingredients of the sauce are also very close. The difference between soybeans, wheat, salt and so on is the difference of the process bacteria, and finally the flavor is very different, but the words Come back, there should be a similar flavor in thousands of miso and thousands of Korean miso. The following are two people
Raw material preparation: use rice water twice and three times, gently wash off the floating ash once, and rub it a little bit twice, because the main ingredient of Taomi water is starch, we use starch to thicken the miso soup effect. Tofu I choose old tofu, can be cooked for a long time, of course, you can also choose to tender later. The green and red peppers play a color matching role here. The addition of hot sauce makes the soup have a little spicy feeling. It can also be replaced with fine hot sauce powder. If it is not spicy, it can be slightly.
Peel the potatoes and cut 3mm thick slices. The zucchini mushrooms are also cut into thick slices. The peppers are cut into thin circles and the tofu is cut into 2.5cm squares.
Heat the pot with a little oil, saute the mushrooms, pour in the rice water, add the potatoes and boil them, then add the other cut vegetables tofu until they are cooked.
Add the Korean miso and hot sauce to the stir and continue to cover the lid and simmer for 10 minutes or more to make the vegetables soft and rotten. There is a difference in each brand of miso, and it is recommended to taste the salty when you enlarge the sauce.
Rice is also good, open to eat!