Korean Miso Soup

Name: Korean Miso Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 carrot; 100g shrimp; 3 slices Sliced ginger; 1/2 each Bell peppers; 1/2 onion; 100g pumpkin; 100g beef; 1 piece Old tofu; 4 bowls Wash rice water; a little salt; 3 tablespoons Soy sauce; 1 tablespoon chili sauce

by A cat flying in the night sky

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There is no soybean paste at home, so I chose soybean paste; the hot sauce uses Korean hot sauce, which tastes more authentic. Because the zucchini melon was not found, it was omitted, and you can change to other dishes. "

Korean Miso Soup

1. Cut all the materials for later use! Dice beef, dice tofu, wash shrimp, dice bell pepper, slice carrot, shred onion, and dice pumpkin for later use!

2. Put water in the pot, add a little salt, and cook the cut beef.

3. Put a little oil in the pan, fry the boiled beef, add sliced ginger and stir fry, then add onions, bell peppers, and pumpkin, stir fry, and add a little salt. Stir briefly for 3 minutes, raise the pot and set aside.

4. Put the rice water in the wok, wait for the water to boil, add the bean paste, stir well, and boil

5. After the water boils, put the fried vegetables in the soup, then put the tofu in, and after stirring evenly, cover the pot and cook for 10 minutes. Then put the shrimp in, cook for 3 to 5 minutes, and cook.