Chowder--korean Miso Soup

Name: Chowder--korean Miso Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fat cow; Some Enoki mushroom; Some Old tofu; Some Baby dishes; Some Shiitake Mushrooms; Some Crab Stick; 1/2 a piece Green onions; 3 tablespoons Douban Dianjiang; Some salt; Some Chili powder; Some Chicken Bouillon Powder

by Lost V

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

I like the hodgepodge-style hot pot soup. I am so happy that I can eat a big pot full of things. It has both meat and meat, delicious and nutritious, and can be served with rice. It is definitely my favorite. "

Chowder--korean Miso Soup

1. Three servings of miso soup, one medium casserole. Prepare all materials. Fat beef (a handful), crab sticks (4 sticks) thawed; shiitake mushrooms (7 pieces) soak in advance and cut into pieces; wash baby cabbage and enoki mushrooms, cut enoki mushroom roots; half old tofu, slice; scallion slices

2. Put cold water in the casserole (mostly half of the pot) and bring to a boil, add three spoons of miso (adjust the taste yourself), and bring to a boil (don’t put too much water, there will be water in the Chinese cabbage)

3. After boiling, put beef and crab sticks, then mushrooms; after cooking for a while, add baby cabbage and tofu (for those who like tofu to be tender, put it later), add salt, chili powder, chicken essence, etc. to taste material