Korean Miso Soup
1.
Prepare ingredients: peel and cut potatoes, slice onions, green onions, and zucchini, cut green and red pepper into circles, soak mushrooms in water, wash bean sprouts and enoki mushrooms, and cut tofu into small pieces. Pour the rice water into a clay pot and bring it to a boil over medium to low heat
2.
Heat olive oil in a wok, add onions, green onions and garlic, and stir fry for a fragrant flavor
3.
Add green and red chili rings and stir fry for a while
4.
Add pork belly slices and potato slices, stir fry evenly
5.
Add Korean miso and hot sauce, stir fry to get the aroma, and add the boiled rice water
6.
Add shiitake mushrooms, zucchini cubes and tofu cubes and boil
7.
Add bean sprouts and enoki mushrooms after the miso soup is boiled and cook for 1 minute, then turn off the heat
Tips:
1. If the ingredients are not specified, you can put your favorite vegetables. I personally feel that adding a small amount of meat will give it a better taste. If you don't like pork belly, you can put beef, chicken, etc.
2. Seasonings can be purchased in supermarkets. For heavy flavors, you can add more Korean miso, if you can’t eat spicy ones, you can leave out Korean hot sauce and chili powder. Because the Korean soybean paste is already salty, I didn't add salt.