Simple version of Korean miso soup

Overview

Miso soup is easy to make and does not require frying. I like it very much. In the cold season, cook a pot with a bowl of rice, a mouthful of vegetables, and a mouthful of soup. The sauce has a rich aroma and a slightly spicy aftertaste, which is very appetizing. The taste is still..., warm and comfortable...

Tags

• soups
• korean food
• beef balls
• beef mince
• beef soup
• crab sticks
• fat tofu
• fish balls
• fish tofu
• fresh shrimp
• glutinous rice flour
• kelp silk
• korean doenjang
• korean hot sauce
• mushrooms
• potato chips
• white jade mushroom
• white radish
• zucchini
• water

Ingredients

Steps

1. 1 Prepare all kinds of ingredients you like and cut them into suitable slices and blocks. Cut the ones that are easy to cook into pieces, and cut the ones that are not easy to cook into thin slices.

   

2. 2 Add a tablespoon of chili sauce, bean paste, and 1 gram of glutinous rice flour to 100ml of water and 150ml of beef broth. Use a spoon to form a soup base without particles, accounting for about one-third of the casserole. Don't make the soup too heavy or too thick. The beef broth is frozen so it floats on top.

   

3. 3 Bring to a boil over low heat, stir with a spoon in the middle, open the pot to remove the foam, and add vegetables. Do not put potato slices at the bottom because they will stick to the pot. You can put shrimps, gourd slices, white radish, meatballs, etc. Stir slowly in the middle to prevent sticking to the pan.

   

4. 4 After the ingredients that are not easy to cook are cooked for 6 or 7 minutes, add the easy to cook ingredients, such as tofu, soaked kelp flakes, blanched mushrooms, etc.

   

5. 5 Cover and bring to a boil over low heat, simmer for 5 or 6 minutes

   

6. 6 Garnish with some chives before serving. Let’s eat