1. Soy bean sprouts are appropriate.
2. Cut the summer squash into thin slices, remove the roots of the enoki mushrooms and wash them for later use.
3. Tofu, cut into 1 cm thick cubes.
4. The amount of kimchi.
5. Cut tomatoes into small cubes.
6. Put appropriate water in the casserole, and put the noodles and bean sprouts in cold water.
7. Add tomatoes, pepper powder, and a tablespoon of Korean hot sauce to a boil. Stir well.
8. Add spicy cabbage.
9. A small spoon of Korean miso.
10. Add enoki mushrooms, tofu, and summer melon slices.
11. Season soy sauce to taste. No need to put salt.
12. Turn off the heat by adding crushed green and red peppers to a boiling pot.
13. Spicy cabbage tofu soup that is still boiling.
14. Put it into a container.
15. Finished product.
