Korean Miso Soup
by Misty soul
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the ingredients: remove the old roots of the enoki mushrooms, wash them, cut the potatoes into small pieces, slice the squash, cut the tofu into thicker pieces, cut the green peppers into pieces, and cut the red peppers into circles
2. Leave the water for the second wash
3. Add 2 tablespoons of big sauce and 1 tablespoon of hot sauce and stir well
4. Make the stone pot on the fire, after the low fire is preheated, change the high fire, add the potatoes and boil (be sure to watch it on the side, change the low fire when boiling to prevent the pot from overflowing);
5. After the soup is opened, the corner melon and tofu
6. Bring to a boil again, add enoki mushrooms and cook for a while
7. Add onion, green and red pepper
8. Add the prepared shrimps, when the soup is ready, the shrimps will change color, add beef powder and stir well and turn off the heat
