Korean Miso Soup

Name: Korean Miso Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Pork belly; 200g South Tofu; 100g Clam; 1/4 onion; 1/2 root carrot; 1/2 root Cucumber; 1 piece Hot pepper; 1 piece Red pepper; 1/2 root squash

by Tuo Tuo Ma

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Recently, the weather has been hotter and the taste is bad. I have eaten too much ice drink, ice cream, ice and fruit, and I feel a little irritating to my stomach, so I decided to make miso soup to drive away the cold in my stomach. South Korea’s soybean paste soup, like Thailand’s Tom Yum Goong soup, is their national soup. How about the taste of this national soup, let's not say more, take a spoon and start drinking it! Do you want to know? Just do it yourself!

Ingredients

80g Pork Belly
200g South Tofu
100g Clam
1/4 Onion
1/2 root Carrot
1/2 root Cucumber
1 piece Hot Pepper
1 piece Red Pepper
1/2 root Squash

Korean Miso Soup

1. Rinse the clams and soak them in light salt water for half a day, let them spit out the mud and sand, then rinse them with water and soak them in water

2. Onion, carrot, cucumber, green onion, gourd, ginger sliced, green and red pepper sliced into circles for later use

3. Cut tofu into cubes

4. Sliced pork belly

5. 400 grams of rice water (wash the rice once, then pour it out, then pour it into the water, and keep rubbing it to make the white rice milk), pour it into a stone pot, put the soybean paste in a strainer, crush it with the back of a spoon, and strain it. Pour into the rice washing water and stir evenly

6. Put the stone pot on the fire and boil until boiling