Korean Miso Soup

Korean Miso Soup

by Tuo Tuo Ma

4.7 (1)







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!


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

Korean Miso Soup recipe

3. Cut tofu into cubes

4. Sliced pork belly

Korean Miso Soup recipe

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

Korean Miso Soup recipe

7. When cooking the miso soup, pour a small amount of oil in the frying pan, add pork belly slices, and fry on both sides until broken

8. Add sliced ginger, green onions, green and red peppers, and cut vegetables in sequence, add a spoonful of salt, and stir-fry evenly

Korean Miso Soup recipe

9. When the soup in the stone pot is boiling, add the fried ingredients and the dried clams, and stir evenly

10. When it boils again, add the chili sauce, stir evenly, simmer for 5 minutes on low heat, then turn off the heat

Korean Miso Soup recipe
Korean Miso Soup recipe
Korean Miso Soup recipe
Korean Miso Soup recipe


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