Korean Miso Soup

Name: Korean Miso Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 or seven slices Pork belly slices; 1/2 Soy rot; 1/2 root squash; A potato; a little Bean sprouts; a little Enoki mushroom; 3 or four Prawns; a little Green pepper ring; 4 spoons Korean miso; 3 spoons Korean Hot Sauce

by Left-handed

4.9 (1)

Favorite

4

Difficulty

Normal

Time

20m

Serving

2

In the cold winter, warm soup is the best choice. The Korean-style soybean paste soup has a strong flavor, warms the appetite, and is simple and well-balanced. It is a left-handed favorite~"

Korean Miso Soup

1. Cut the pork belly into thin slices, cut the soybean curd into pieces, wash and slice the zucchini and potatoes, wash the bean sprouts, enoki mushrooms and sharp pepper rings and set aside~

2. Pour the cut pork belly slices directly into the preheated stone pot and stir fry until the meat is whitish and you can smell the fragrance of the meat~

3. Pour in purified water, then add sliced zucchini, potato chips, bean sprouts, enoki mushrooms, pepper rings, prawns, turn on high heat... When the soup is boiling, add 4 tablespoons of Korean miso and 3 tablespoons of Korean chili sauce, medium heat Continue to stew~

4. After about 10 minutes, the red chili froth (which can be skimmed off) can be seen floating on the soup, and the thick sauce scent drifts into the nose. Those who like to eat powder can also put a small amount of crystal powder.