Mushroom Tofu Miso Soup
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the tofu into pieces, wash the shiitake mushrooms and cut into thin slices, wash the oyster mushrooms and tear off the strips, remove the roots of the enoki mushrooms, wash and shake.
2. Peel the carrots and cut into slices, cut the shallots into small pieces, and cut the pepper into rings.
3. Add the water from the second wash to the enamel pot.
4. Add 2 full spoons of Korean miso.
5. 1 scoop of Korean hot sauce.
6. Stir well into miso soup and boil.
7. Add tofu and mushrooms and cook for a few minutes.
8. Add the carrots and cook for about 2 minutes.
9. Add green onions and chili, and cook for a while.
10. Finally, add seaweed and boil again.
11. The finished product tastes very delicious without adding a drop of oil. It goes perfectly with rice. It is especially suitable for drinking in winter and is a good warm-up product.
Tips:1. It can be made in a stone pot of bibimbap with a small amount. I made a large amount this time. The enamel pot used is also great for heat preservation and tastes good
2. Add some seafood to taste more delicious
3. You can also use the leftover leftovers from cooking to make this soup
4. There is no second wash of rice water, you can use clean water
