Korean miso soup is often seen on TV, and many people want to eat it, most of them run to restaurants, and some specific Korean restaurants, but in fact, if you do want to consume it, you can do it yourself.

Method 1

Ingredients preparation[2]

Dashi (a large spoon), pork (a small piece), potatoes (two), onions (a quarter of a piece), green chili pepper (1), tofu (half a piece), rice water.

Steps

1. Slice or dice the potatoes, about the size of a grape, dice the pork, about the size of a soybean, shred the onion, cut the green chili pepper, cut the tofu into cubes;

2. Put in the potatoes and pork, put in the amoy water, boil over high heat, then turn to medium heat, boil for about 15 minutes and then turn down the heat, put in the soy sauce and green onions;

3. Boil for about 10 minutes, put in the chili pepper and tofu, and then boil for 10 minutes. After about 10 minutes, put in the chili and tofu, boil for another 5 minutes, put some monosodium glutamate or seasoning, turn off the fire, the soy sauce soup is ready.

Note

1. Use rice water to increase the soup's rice aroma and concentration, the old generation of the Korean nation used to do so;

2. Do not put the sauce too early, or it will destroy the original flavor of the sauce;

3. Sauce must be used in the sauce sold by the Korean nation or the sauce from the Korean food supermarket, which is very, very important, the biggest difference between the sauce soup lies in this sauce.

This is very, very important, the biggest difference in the soup is the sauce.

Preparation

Ingredients

4 tablespoons of soybean paste (traditional soybean paste, a basic Korean sauce made from fermented soybeans), 1 tablespoon of chili sauce (Korean chili sauce), 1/2 green onion, 1 red chili, 1 green chili, 1 tablespoon of minced garlic, 15 grams of dried fish, 3 cups of water, and a pinch of salt.

Steps to prepare

1. Cut the capers, onion, and tofu into 1.5-centimeter cubes, and soak the mushrooms in water, remove the stems, and cut them into the same size pieces as the green onions (if using dried mushrooms, wash them gently with water and soak them for 30 minutes; the flavor of the mushrooms will fade if you soak them for too long). Onion, red pepper, green chili pepper cut into 0.5 cm sections;

2. small dried fish into the pot dry fry for a few moments, add the right amount of water to boil, out of the pot, filtered through gauze, that is, into the dried fish soup, in the dried fish soup slowly stirred into the soybean paste, and then stirred into the chili sauce boiled (be sure to cook out of the froth skimmed off);

3. in turn into the Angle Melon, onion, bean curd, shiitake mushrooms and cook, and finally add red pepper, green chili, green onions, garlic, add salt according to personal taste to adjust the salinity, soy sauce soup is ready.