Name: Korean Miso Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken breast; Some White jade mushroom; Some tofu; Some spinach; Some parsley; Some tomato; Some Cuttlefish Ball; Some Korean miso; Some Korean Chili Sauce; Some salt; Some Pepper noodles; Some starch; Some Egg white

Korean Miso Soup

by Big girls love to eat

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There was a sudden change in the family, and I didn’t know how to deal with it when I was pregnant. Everyone persuaded to be strong for the baby in my womb. But I really couldn't cope with it, so I chose to escape: never sit alone at home, for fear of affecting my friends' mood, I wandered on the street. Don't let yourself think about it, and then do what you liked before. I hope that the baby will be born safely as soon as possible. On the day I finish the confinement, I can let me vent unscrupulously. I don't know if the relatives in heaven can understand the way they are coping now. How this life is like acting in a TV series, it would be great if it could be rewinded and replayed, whether there was a preview of the next episode, would it be less regrettable? "

Korean Miso Soup

1. Thinly slice the chicken breast and add half an egg white.

2. Add a tablespoon of cornstarch.

3. Stir it well, it looks like this.

4. Cut the tomatoes into large pieces.

5. Wash spinach and blanch the water too cold.

6. The cuttlefish balls and white jade mushrooms are blanched too cold.

7. Put the oil in the pot to heat up, and only need 2/3 of the usual amount of cooking.

8. Add chopped green onion and sauté.

9. Fill two scoops of water.

10. Add three tablespoons of Korean-style soybean paste.

11. Put in a tablespoon of Korean chili paste, and the taste of the soup will add a hint of spiciness and umami.

12. Add the pepper noodles, and finally taste the saltiness of the soup. If it feels light, add a little salt.

13. Add the tofu that has been cut into large slices and the tomato chunks.

14. Add the blanched white jade mushrooms, then add the chicken slices flatly, and then add the cuttlefish balls. Do not stir the chicken at this time, otherwise the starch will be lost and the soup will be ruined. Simmer for twenty minutes.