Korean Miso Soup

Name: Korean Miso Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Tofu (North); 1/2 onion; 1 piece potato; 1 piece Hot pepper; 1 piece Squid; 1 piece Red pepper; 100g White jade mushroom; 1 piece squash; 3 tablespoons Korean miso; 1 piece Knorr (Stewed) Thick Soup Po; 1 tbsp Korean Hot Sauce

by Winter Solstice 2467

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

#亲情婚纱# The autumn and winter in the Northeast is the season to eat stew again. Use a pot of bone soup or pork beef, take some seasonal vegetables, put it in a big pot, stew a pot, and the whole family can sit together and eat. The whole body is warm and the soup is watery, nutritious and delicious.

Korean Miso Soup

1. Prepare ingredients

2. Wash the squid, cut a cross knife on the inside, and cut into pieces

3. Cut tofu into 2 cm cubes, slice potatoes, slice zucchini, slice onions, slice green and red peppers with a knife

4. Add rice water (washing rice water for the second time) to the pot and bring to a boil

5. Add 3 tablespoons of Korean soybean paste

6. Add 1 tablespoon of Korean hot sauce

7. Add 1 piece of stewed thick soup treasure, stir well

8. Add tofu and potato chips and bring to a boil, cook on medium-low heat for 2-3 minutes

9. Add zucchini and onion and boil for 1-2 minutes

10. Add the white jade mushrooms to a boil

11. Add green and red peppers, squid, and wait for the squid to roll up

Tips:
The saltiness of the sauce varies according to personal taste. It is best to add the Korean soybean paste. The time is different according to the ripening time of the vegetables. The first is not easy to be cooked with a medium-to-low heat.