Miso Soup

Name: Miso Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/4 onion; 100g squash; 100g Soft tofu; 2 flowers Shiitake Mushrooms; 1/2 root Green onions; 1 Red chili; 15g Dried clove fish; 4 tbsp Miso; 1 tbsp chili sauce; 1 green pepper; 1 tbsp Minced garlic; 3 cups water; a little Soy sauce; a little granulated sugar; a little sesame oil

by m+n Zhang Zhensheng

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The Korean-style soybean paste has been carefully produced for almost a year. It has a strong smell. For Koreans, the Korean people do not know how to live without soybean paste, chili paste, and kimchi. This shows the importance of affecting the daily life of Koreans. In Korea, soybean paste is almost used in soup dishes. Although the cooking methods are the same, the flavors will open your eyes. Others are also used in sauces, cold dresses, and so on.
As the ingredients change, such as seafood, beef, pork, kimchi, vegetables in different seasons, etc., the taste will also change.
The miso soup mentioned today is the basic miso soup. "

Miso Soup

1. Cut zucchini, soft tofu, and onion 1.5cm in size.

2. Scallions, red pepper, green pepper, cut into cloves, soak the mushrooms in warm water, and then cut into tofu size.

3. Dried clove fish, remove the fish head and take out the internal organs

4. Stir fragrant in the pan.

5. Add rice water or clean water and boil for about 3 to 4 minutes, strain out the cloves with a mesh spoon, and use the broth for later use.

6. Put the soybean paste on the net spoon and pound it into the pot with a spoon.

7. Turn on the fire, boil and remove the foam.

8. Then put the zucchini, onion, tofu, shiitake mushrooms, etc. in the soup and boil, then change to low heat and continue to cook for a while. Put red chili, green chili, and chopped green onion before taking the pot, season with soy sauce, sugar, and sesame oil to enhance the flavor, then serve.