Korean Miso Soup

Korean Miso Soup

by Hua Qing Rouyi

4.6 (1)







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;

Korean Miso Soup recipe

2. Put the rice water into the pot;

Korean Miso Soup recipe

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

Korean Miso Soup recipe

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

Korean Miso Soup recipe

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

Korean Miso Soup recipe

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

Korean Miso Soup recipe

7. Cover and cook for 3-5 minutes;

Korean Miso Soup recipe

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

Korean Miso Soup recipe


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.


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