Pickled Vegetable Chicken Nong Miso Soup

Name: Pickled Vegetable Chicken Nong Miso Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A pack Commercially sold pickled vegetables; 1/2 a piece onion; 1 piece potato; 1/3 squash; 1/2 Old tofu; 1/2 root Green onions; 3 capsules garlic; 2 pieces green pepper; 1 Red pepper; 350cc Shimizu; 4 tbsp Miso; 2 tbsp chili sauce; 1 tbsp Cooking Wine; 1 teaspoon Chicken noodles; 50cc boiling water; 1 teaspoon potato powder; 1 tbsp Soy sauce; 1 teaspoon sesame oil

by m+n Zhang Zhensheng

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a very rich miso soup, the soup is thick and flavorful. I don’t have an appetite in the summer, and if I eat two bites, I promise that my appetite will come back. It’s best to prepare more rice!
This soup is in South Korea. He puts radish leaves, dried or pickled. I can’t find it in Shanghai, so I thought of pickled vegetables. Unexpectedly, the effect is very good. I would like to introduce a lot of Korean dishes, but the ingredients Very hard to find, please forgive me. "

Pickled Vegetable Chicken Nong Miso Soup

1. Buy a pack of commercially available pickled vegetables.

Pickled Vegetable Chicken Nong Miso Soup recipe

2. Cut the onion into large pieces and set aside.

3. Cut the potatoes into a square one centimeter and soak them in water to remove the starch.

4. Cut zucchini to the same size as potatoes.

5. Cut tofu about two centimeters square

6. Slice green onions, slice green peppers and red peppers, and cut garlic into slices for later use

7. Stir all the sauces well

8. Pour some more water, use chopsticks to put the sauce and both aside

9. Cut the chicken into about one centimeter thick, two centimeters long and two centimeters wide, and then put all the seasonings in

10. Grab and mix with your hands for about three minutes to marinate and taste

11. Pour 350cc of water into the soup pot, turn on high heat, boil, add the cut potatoes, onions, and zucchini, and cook for about one minute

12. Pour the adjusted miso sauce slowly into the pot with a spoon

13. Then add the cut tofu, mix with the marinated anchovies, turn to medium heat and continue to boil

14. Boil for about two minutes, wait for the tofu to taste, add the prepared pickled vegetables, pour the miso soup on the pickled vegetables with a spoon, cover for a while

15. Finally, put the onion, garlic, and chili into the soup with a spoon and reduce the heat.

16. Cook for a while and serve.

Tips:
The chicken breast must be picked and marinated with your hands to be tender and delicious, otherwise it will be dry and unpalatable.

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Pickled Vegetable Chicken Nong Miso Soup

Ingredients

Pickled Vegetable Chicken Nong Miso Soup

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