Korean Miso Soup
by Red Bean Kitchen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare ingredients.
2. The rice water is ready.
3. Cut the radish, zucchini, and tofu into small pieces.
4. Add some water to the pot, add the small dried fish, and cook for 10 minutes on high heat.
5. Take another soup pot and add the water used to cook the dried fish, not small fish.
6. Pour the rice water.
7. Add two spoons of soybean paste, one spoon of chili paste, and gently stir the sauce with a spoon.
8. Put radish, zucchini and soybean sprouts in a pot over the heat.
9. Bring to a boil on high heat and use a spoon to skim off the froth on top. Repeat several times.
10. Cook for about 10-15 minutes, add green onion and tenderloin slices to loosen the slices.
11. Put the tofu in the soup pot and continue to cook for 5 minutes.
12. Finally, add the pepper rings and minced garlic, add a little salt and chicken essence to taste and turn off the heat.
