Nutritious and Healthy Miso Soup

Name: Nutritious and Healthy Miso Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Enoki mushroom; Some Sliced meat; Some Melon; Some White radish; Some Mushroom; Some onion; Some Khumbu; Some Dried fish; Some ginger; Some green pepper; Some Red chili; Some Green onions; Some garlic; Some Fish sauce; Some Hot sauce; Some Korean miso

by Love to eat love to lose weight

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mianjiang is a cooked sauce made from soybeans through the cultivation and manufacturing of seed rice, raw material processing, production of rice cake, fermentation process, and fermentation. After high temperature sterilization, grinding and antiseptic treatment, harmful ingredients are removed and the structure of soybean protein is used. From dense to loose state, proteolytic enzymes easily enter the inside of the molecule to improve digestibility. The protein digestibility of whole soybeans is about 65%, and the protein digestibility of processed into sauce products is 92% to 96%. Soybeans are processed into soybean paste. Due to the action of enzymes during the processing, more phosphorus, calcium, iron and other minerals in the beans are released, which improves the absorption rate of the minerals in soybeans; fermented sauce products are being processed. During the process, due to the action of microorganisms to synthesize riboflavin, etc., the soybean paste nutrition is easier to digest and absorb than soybeans. The soybean paste soup, which is stewed with soybean paste and fresh ingredients, has a unique taste and is very beneficial to the human body. It is a dish suitable for the whole family. "

Nutritious and Healthy Miso Soup

1. Put the dried fish in cold water and heat to boil;

2. After the water boils, continue to cook the dried fish for 15 minutes;

3. While waiting for the fish soup to be cooked, wash all the ingredients needed for the miso soup, cut them well, and set aside;

4. After the fish soup is cooked, turn off the heat, remove the dried fish, add a tablespoon of soybean paste according to personal taste, and stir slowly until the soybean paste is completely dissolved in the soup, and then cook;

5. After the kelp is soaked in water, add it to the miso soup;

6. Put hard-to-cook ingredients such as radishes into the soup one by one;

7. Add melon

8. Put meat slices and mushrooms;

9. Put garlic and onion;

10. Add a spoonful of Korean hot sauce (chili powder is used in traditional methods), green onions and green and red peppers;

11. Then add enoki mushrooms and tofu;

12. Based on my previous experience of cooking miso soup, putting a few drops of fish sauce at the end will definitely add the finishing touch.

Tips:
1. Traditionally, chili powder is used to make Djangjang soup. Friends who don’t like spicy food can add Korean chili sauce like me, because Korean chili sauce is spicy and sweet, and it also has the coloring effect of chili powder, but it will not be very spicy. ；

2. Adding a few drops of fish sauce is definitely the secret magic weapon to enhance the taste of miso soup.