Name: Miso Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g beef; 100g White radish; 100g tofu; 100g squash; 100g pumpkin; 10 clams; 100g onion; 100g Enoki mushroom; 1 piece Pleurotus eryngii; 2s Chives

Miso Soup

by Sister Guoming

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It's getting colder and colder. Drink a bowl of hot soup. This season, you can drink a bowl of hot soup when you come home. It is more refreshing than the warm air of the air conditioner. Today’s miso soup, soup and vegetables, spicy, sweet and hot, if you are lazy, you don’t need other dishes. With a bowl of white rice, it’s a warm dinner. It’s not difficult to make soybean paste soup. Korean hot sauce and soybean paste are paired with assorted seasonal vegetables. Remember to use rice water to make the soup more flavorful. Sweet pumpkin is my favorite main ingredient. In addition, if you have the conditions, buy some clams. It's very flavorful.

Miso Soup

1. Wash and slice white radish, tofu, pumpkin, zucchini, and Pleurotus eryngii mushrooms, wash and cut onions, wash and remove the roots of enoki mushrooms, add a little oyster sauce to the beef slices and marinate, wash the leeks and millet spicy and set aside

2. Pour the second rice washing water into a stone pot, heat it to boiling, add Korean soybean paste and Korean hot sauce and stir well

3. Put the beef first after boiling. For beef, it’s best to use some cooking wine, salt and a little egg white to marinate 10 minutes

4. Tofu, onion, white radish, zucchini, enoki mushroom, eryngii mushroom, pumpkin in turn, continue to cook for 10 minutes after boiling

5. Add the clams that have been spit in the mud, continue to cook for 2 minutes, wait for the clams to open, turn off the heat, and garnish the cut leek and millet chili rings