Miso Soup

Name: Miso Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Soy sauce; Some Hot sauce; 1/2 squash; Second time Wash rice water; 1 tomato; 1 potato; 5 bars Small dried fish; Some Fresh shiitake mushrooms; Together tofu; 200g Beef jerky

by Hu Xiaojiao

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Today’s subverted "three-no" miso soup is very suitable for making during the holiday season for three reasons:
The first is that the ingredients are abundant, which can be added or subtracted according to the taste of the family;
The second is to clean up all kinds of excess inventory in the refrigerator during the festival;
Third, it is said that isovaleraldehyde contained in soybeans, the raw material of soybean paste, is a natural plant hormone. Regular drinking can prevent breast cancer and reduce the incidence of hormone-related tumors.
Since it is a nutritious, simple, and politically unrelated delicacy, why are you still hesitating? Hurry up and act~"

Miso Soup

1. Two tablespoons of soy sauce, a moderate amount of hot sauce, half a zucchini, a tomato, a second round of rice water, a potato, 5 small dried fish, fresh mushrooms, a tofu, 200 grams of beef slices.

2. Soybean paste and hot sauce, add half a bowl of rice water and mix well, cut tomatoes, slice potatoes and zucchini, shredded mushrooms into pieces, boil beef in boiling water, wash small dried fish, remove fish heads, and break tofu into small pieces. Block.

3. Put small dried fish, mixed miso soup, and rice water in a casserole or stone pot, cover with a medium heat, and simmer for 15 minutes.

4. Add shiitake mushrooms and potatoes to a boil and cook for 10 minutes.

5. Add the zucchini and tomatoes and boil for 5 minutes.

6. Add the beef slices and cook without a cover until the cooked broth boils, about 3 minutes.

7. After turning off the heat, pour in the tofu cubes and cover to keep warm.

8. Turn on the table, be careful.

Tips:
Affectionately "Jiao" to be:

1. There is nothing particular about the ingredients of the miso soup. You can put whatever you like. Many unbelievable combinations will be coordinated due to the taste of the miso soup.

2. If zucchini is not very old, you don’t need to peel it, and potatoes need to be peeled; tofu is said to be better than cut by hand.

3. The water for boiling the soup can be clean water, but it is best to use the second wash of rice water. When washing the rice, rub the rice with your hands. The water will be thicker and the soup will taste better.

4. The function of putting small dried fish is to choose the freshness, you can remove it before the soup is boiled and put in the ingredients; if you do not remove it, remember to remove the head, otherwise the fishy smell is too strong

5. Because both the soybean paste and the hot sauce are salty, so I didn’t add any more salt. If you have a heavy mouth, you can add more salt to taste.