【Korean miso soup】---rich and exotic flavor of soybean paste

Overview

There are very few people who don’t know about this soybean paste soup. It is as famous as spicy stir-fried rice cakes and Korean barbecue. It has gained a good reputation for its unique sauce flavor and rich nutrition. There have been a lot of things in Qingcheng these two days, and I have been a bit busy. I also have to study the food that may have been lost. I am waiting for the maturity of the stuff. It is still very tender now. It will take a few days to get older. Only when it is older can it be cooked. The wait is long, but it is also happy. Doenjang soup and spicy cabbage soup are Korean people's favorite and most commonly eaten foods. Doenjang soup is very good for the body. Doenjang also has the effect of preventing cancer. This soup was taught to me by my Korean friend’s mother, and I modified it according to my own preferences. The improved sauce has a richer aroma and tastes better. Another thing is that it originally used a small dried fish, and the dried fish had to be fished out after boiling the water. I don’t like dried fish, so I simply changed it to dried shrimps. The functions of dried shrimps and dried fish are also to improve freshness, but I feel that dried shrimps not only enhance freshness but also supplement calcium and taste better. The vegetables added in it can be used with leftover vegetables at home. Korean ones generally include potatoes, zucchini, kelp, tofu, etc. I have not changed these

Tags

• soups
• coriander
• corn oil
• crab mushroom
• enoki mushroom
• kelp
• korean soybean paste
• onions
• potatoes
• rice water
• shopee
• tofu
• white jade mushroom
• zucchini
• carrot
• red pepper
• sesame oil

Ingredients

Steps

1. 1 Partial raw material pictures

   

2. 2 Wash the ingredients, slice them, cut them into sections, or cut them into any shape you like

   

3. 3 After cutting

   

4. 4 Prepare miso and rice water

   

5. 5 Prepare coriander and dried shrimps

   

6. 6 Put an appropriate amount of water in the pot. After the water boils, blanch the mushrooms and kelp first

   

7. 7 Put an appropriate amount of oil in the pot, add the onion and stir-fry until fragrant, then add the bean paste and stir-fry until fragrant. (It is best to use a non-stick pan. I use this soup pot because I often make it and am more familiar with it. Because the doenjang will burn the pan and make it mushy)

   

8. 8 Then add mushrooms, kelp, carrots, zucchini, potatoes, and red peppers and stir-fry, then pour in rice washing water, and then add dried shrimps

   

9. 9 After the water boils, add the tofu. After adding the tofu, use the back of a spoon to gently push and turn the pot. Do not stir, as it will break up the tofu

   

10. 10 After the soup is cooked, add coriander and an appropriate amount of sesame oil and serve. (The best way to judge whether the ingredients in the soup are cooked is to taste potatoes or kelp, because these two are the most difficult to cook. As long as they are cooked, everything else will be cooked)

    

11. 11 You don’t have to go abroad, you can enjoy the mellow and rich miso soup at home

    

12. 12 Delicious

    

13. 13 Rich sauce flavor

    

14. 14 Nutritionally balanced ingredients