Korean Miso Soup

Korean Miso Soup

by Looking for Peach Blossom Island

4.9 (1)







Fresh and refreshing, the ingredients can be matched at will, nourishing and healthy.


Korean Miso Soup

1. Scrub the mussels clean and divide them one by one with scissors. Do not connect them into a ball. Put it on the pot and steam it well. Remove the furry stuff in the middle of the mussel. I don’t know what it’s called~: P

Korean Miso Soup recipe

2. Prepare other materials. Wash the zucchini, remove the seeds and slice, remove the roots of the bean sprouts, blanch the crab-flavored mushrooms, and shred the carrots.

3. Use the second wash of rice water, add a spoonful of soybean paste, and stir evenly while boiling.

Korean Miso Soup recipe

4. According to the degree of easy maturity, put the zucchini slices and crab mushrooms first, then other materials, and finally put the mussels and boil them.

Korean Miso Soup recipe

5. You can also add enoki mushrooms, clams, tofu, etc. according to personal preference.

Korean Miso Soup recipe


1. Taomi water is nutritious and tastes better than clean water.
2. If you add clams, you don't need to steam them in advance. You can put them into the soup directly after spitting out the sand. Be careful not to overcook them. If the meat becomes hard, the taste will not be good.


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