Korean Miso Soup
1.
All the ingredients are ready
2.
Slice onions, carrots, zucchini, shiitake mushrooms, and ginger for later use
3.
Rinse the clams and soak them in light salt water for a while, let them spit out the mud and sand, then rinse them with clean water and soak them in water for later use.
4.
Cut tofu into cubes and slice pork belly
5.
Pour the rice-washing water into the pot, add the barbecue sauce, and stir evenly
6.
Put the pot on the fire and boil until it boils. When the miso soup is cooking, pour a small amount of oil in the frying pan, add pork belly slices, and fry on both sides until broken
7.
Pour in the cut vegetables, add a tablespoon of salt, stir fry evenly, this will make the dishes more delicious
8.
When the soup in the stone pot is boiling, add the dried clams and cook for a while, then add the tofu, bean sprouts and fried ingredients in sequence, and stir evenly
9.
When it boils again, add chicken essence and chili powder, stir evenly, simmer for 5 minutes on low heat, then turn off the heat
Tips:
The barbecue sauce I used is directly used as the base sauce, because the raw material of this sauce is also the soybean paste used in Korean soybean paste soup, and this barbecue sauce is a sauce prepared by the owner, and it tastes savoury and fresh. So I didn’t add any other seasonings to make this miso soup. Every time I made this bold attempt, it turned out to be quite successful. But you don’t have this kind of sauce in your home. It is recommended to use soy sauce and chili sauce instead!
