Name: Korean Seafood Dumpling Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g clams; 10 Cooked sea prawns; 100g tofu; 50g squash; 50g radish; 4 Tricholoma; 6 Dried fish; 4 Garlic cloves; Some Scallions; 30g Korean miso; 10g Korean Chili Sauce; Some salt; 10ml Cooking Wine; 2g pepper; Some sesame oil

Korean Seafood Dumpling Soup

by Red Bean Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Miso: After soybeans are processed into Miso, due to the action of enzymes during the processing, more minerals such as phosphorus, calcium and iron in the beans are released, which improves the absorption rate of nutrients in soybeans. Reach 92%-96%; During the processing of fermented sauce products, riboflavin can be synthesized due to the action of microorganisms. Therefore, the nutrition of soybean paste is easier to digest and absorb than soybeans. And eat more soybean paste, which is beneficial to digestion, and also has a good anti-cancer effect.
Clams have the characteristics of high protein, high trace elements, high iron, high calcium, and low fat. It has the effects of nourishing yin, improving eyesight, softening and resolving phlegm.
This soup is the best choice for winter body warming soup. It is especially suitable for people with high cholesterol, high blood fat constitution, goiter, bronchitis, stomach disease and other diseases. "

Korean Seafood Dumpling Soup

1. Prepare all the ingredients.

2. The clams are soaked in light salt water and spit out the silt.

3. Soak the tofu slices in light salt water for 10 minutes.

4. Prepare the seasonings.

5. Remove the internal organs and fry the dried small fish until the fishy smell disappears for a while.

6. Add the right amount of water to the soup pot and add the dried fish.

7. Mince garlic cloves and cut green onions into sections.

8. Put 30 grams of soybean paste and 10 grams of chili sauce in a small bowl, and bring to the boil with water.

9. Boil the dried fish for 5 minutes, then add the clams and cook until you open your mouth and turn off the heat.

10. Filter the water used to cook the clams and pour it into a casserole.

11. Wash radishes, carrots, and mushrooms and slice them.

12. Pour an appropriate amount of rice water into the casserole and bring to a boil.

13. Add the washed prawns.

14. Add radishes and mushrooms.

15. Add cooking wine.

16. Boil over high heat to remove the foam.

17. Add the prepared sauce and stir well.

18. After boiling, continue to skim the foam.

19. Add zucchini after 5 minutes.

20. Add tofu and cook for 3 minutes.

21. Add a pinch of salt.

22. Add pepper again.

23. Finally add the cooked clams.

24. Add the shallots and minced garlic after boiling over high heat.

25. Pour in sesame oil.

26. Boil again and switch the heat to good.

Tips:
The dried fish is fried for a while to remove the fishy smell.

The clams are first soaked in light salt water to spit sand, and then boiled until the mouth is opened, and then rinsed again, which can better remove the sand.

When cooking the miso soup, the froth on the top must be skimmed, so that the cooked miso soup will be refreshing and clear in color.