Name: Korean Miso Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g Korean miso; 200g clams; 70g tofu; 100g potato; 100g Green onions; 100g onion; 20g chili; 100g Horned melon; 70g Enoki mushroom; 1000ml Plain Water; 5g MSG; 5g salt; 5g Sugar; 15g garlic; 5g Chili powder

Korean Miso Soup

by Ant snack

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Apart from kimchi that is indispensable every day in Korea, that is soybean paste soup. Today this is the way we usually make it at home.

Korean Miso Soup

1. Wash all the vegetables and prepare

2. A small piece of tofu

3. Cut the prepared materials into small pieces and wash them as you like. If they are too big, it will not be easy to eat, so be careful.

4. This is the soybean paste we use, it would be better if you have Korean whitebait

5. Put 2 spoons of soybean paste into 1000ml boiling water (if you don't like to bite into the watercress, you can sieve it out like me)

6. After the miso soup is ready, add a little chili powder

7. Now put the shells in, then put the potatoes directly, wait for about 1 minute, then you can put all the ingredients except the enoki mushrooms in, don’t put the enoki mushrooms