1. Diced Zucchini
2. Diced tofu
3. Remove the stems and tear the enoki mushrooms. Cut the kelp to avoid inconvenience when eating too long. Wash the bean sprouts and set aside
4. Put the bone soup in the pot, and put the shredded seaweed in the soup together with the tofu (the shredded seaweed is not easy to be soft, so put it first, the tofu is not afraid to cook, it is better to cook for a long time)
5. Use this skill to blanch the bean sprouts and enoki mushrooms (the bean sprouts will have a beany flavor if the water is not blanched, and the enoki mushrooms are blanched to remove oxalic acid)
6. After boiling, add 4 spoons of miso paste and 2 spoons of Korean hot sauce
7. Boil the seaweed for about 10 minutes, then add the zucchini, bean sprouts and enoki mushrooms that have just been blanched
8. Cook for 3-5 minutes when the zucchini is soft and sprinkle with coriander
9. It can be started with rice, and rice in miso soup is a perfect match!
Tips:It doesn’t matter if you don’t have bone broth at home. It’s also good to use Tommy Water directly (you need to use it for a second time when you wash rice water!)
