Korean soybean paste soup
Overview
The morning in the north is still a bit cold, so a steaming pot of miso soup with rice, sour and spicy, will keep you energetic all day long.
Tags
Ingredients
Steps
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Wash and drain enoki mushrooms, slice tofu and zucchini and set aside.
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Xi'er bought sliced spicy cabbage directly from the supermarket. Since there is a lot of spicy cabbage in the soup, I cut it myself and had to clean the cutting board. Please forgive me for being lazy.
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Put a spoonful of miso, a spoonful of chili sauce, and a little dried shrimps into the stone pot.
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Mix the sauce with rice water. Authentic miso soup uses rice water and dried fish as the soup base. I didn’t have any dried fish at home, so I threw in a few dried shrimps, hehe.
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Turn on the heat and start pouring the soup base into the stone pot. Turn on another fire and stir-fry the beef until it changes color. Add a little five-spice powder and garlic slices and continue to stir-fry. There is no need to add oil when sautéing pork over low heat. If you use pork belly, more oil will be produced. Okay, I admit that I am here to reduce calories. Friends who pursue excellent taste, please refuel in moderation...
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After the meat is stir-fried until it becomes fragrant, add the spicy cabbage and continue to stir-fry. Friends who like spicy food can add a spoonful of chili powder at this time.
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Add the zucchini slices and stir-fry until the zucchini is wilted.
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The soup pot next to it should have been opened at this time. Transfer all the stir-fried vegetables into the stone pot.
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After boiling the pot again, add the tofu slices and cook for 10 minutes.
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Add the enoki mushrooms after 10 minutes, then taste and add salt as appropriate. Generally speaking, sauce and spicy cabbage are salty, so there is basically no need to add salt. Boil the enoki mushrooms for 1 minute, they will become unpalatable if they are too old.
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Turn off the heat and serve.
