Making soup ingredients: tofu (I didn’t have it at home yesterday, so I used frozen tofu instead), pumpkin, potatoes, green onions, mushrooms, green/red peppers, beef or pork. Appropriate amount of ingredients: Korean miso (available in supermarkets) (sold in boxes), a little salt, salad oil. You can also put some hot sauce 1. Prepare, wash the ingredients, cut tofu, beef, pumpkin, potatoes and pepper into pieces. Soak the mushrooms until soft and tear into pieces by hand. Cut green onions into sections. 2. Pour salad oil into the pot, stir-fry the meat and green onions when the oil is hot, and add miso to taste. You can also fry the potatoes first. 3. Pour in hot water, add miso according to your taste and bring to a boil over high heat. Then add all the ingredients (except green chili) and simmer over low heat. If it feels bland, add a small amount of salt. (I put a lot of sauce, so I didn’t add salt.) 4. After about 20 minutes, add green chili and cook for another 10 minutes before taking it out of the pot. In fact, in Korea, there are many kinds of ingredients for miso soup, as long as it is the vegetables you like. You can add beef powder to the soup, and for vegetables, you can add melon and kelp. When I made it yesterday, I added a few pieces of crab meat sticks to enhance the freshness, which was also good. You can also cook it for a while to enhance the flavor. But let me remind you, according to what I have read, there are N types of miso soup that I have eaten that do not contain tofu! Finally, I wish you can make your favorite miso soup ~ paired with a bowl of white rice, it is already a very simple and delicious food.