Korean Miso Soup

Name: Korean Miso Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Tofu (North); 150g seaweed strips; 100g Enoki mushroom; 100g Bean sprouts; 150g Horned melon; 150g Arctic shrimp; Some Wash rice water; Some Korean miso; Some Korean Hot Sauce; Some salt

by Hua Qing Rouyi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In the spring of Northeast China, it was 20 degrees yesterday, it will be 11 degrees today, and it will drop to 5 or 6 degrees tomorrow. The temperature of this roller coaster is really easy to catch a cold. I made a pot of Korean miso soup for my family on weekends. Drink it and keep it warm. It's warm and sweaty, especially comfortable.

Korean Miso Soup

1. Prepare the required ingredients;

2. Put the rice water into the pot;

3. Add appropriate amount of Korean-style soybean paste, Korean-style hot sauce and salt;

4. After boiling, put the shredded kelp and cut tofu into the pot and simmer for 10-15 minutes on high heat;

5. During the stewing process, slice the squash for later use;

6. Put carob and bean sprouts into the pot at the same time;

7. Cover and cook for 3-5 minutes;

8. Then add enoki mushrooms and Arctic shrimp, boil and turn off the heat.

Tips:
1. My miso soup is a "vegetarian version" because it is eaten at night without fat and meat, but it tastes the same;
2. Washing the rice with water is to rinse the rice twice, then change the water after cleaning, and rub the water after washing a little harder;
3. The choice of ingredients can also be more, but kelp shreds and tofu are indispensable;
4. Both Korean-style soybean paste and Korean-style hot sauce have saltiness, so pay attention to the amount of salt.