Find two carrots in the refrigerator, add some corn and seaweed knots, and boil out a pot of traditional miso soup. This soup looks weak at the bottom. When you gently scoop it with a spoon, it is really delicious. If you can add some seafood, it will taste even better!

Material preparation: carrot, corn, fresh Agaricus blazei Murill, dried kelp knot.

first step

Add a proper amount of water to the pot, peel carrots and cut corn into blocks, add corn and carrots, and cook the sweetness of vegetables first.

Second step

Wash fresh Agaricus blazei Murill, slice it, and wash the kelp knots.

Third step

When the fire boils, turn to low heat 15 minutes, and then add the chopped Agaricus blazei.

Fourth step

Add the soaked kelp knots and cook together. After boiling, wait for the pot to roll for about 5 minutes.

Step five

Turn off the heat after rolling, add salt and white pepper to taste and serve. You can also add some shredded green onions when drinking.

Step 6

It tastes better when it's hot ~

Friendly reminder:

1. miso soup is not suitable for heating back and forth, so eat it as you cook, and don't cook too much.

2. The ingredients can be matched at will, and you can also put Undaria pinnatifida, which is delicious.

3. If you are not afraid of trouble, you can cook soup with fish bones in advance to refresh it, or put some fresh dry ingredients.

Tricholoma matsutake is very expensive and nutritious when you listen to its name. Actually, although Agaricus blazei is also called Tricholoma matsutake, its taste and nutritional value are not as good as that of real Tricholoma matsutake. Agaricus blazei, also known as agaricus blazei murill, is also grounded in price, and tastes a little almond-scented, with tender lid, crisp stipe and excellent taste.