How to make mind-warming miso soup at home so that it can grab your husband’s stomach?

If you count the commonly used ingredients carefully, there are nearly ten kinds. This is exactly the problem with the leftover ingredients for our home shabu-shabu. There are many types of leftover vegetables, but the quantity is uneven. Then simply make a miso soup, put out a big pot of hot gulu and eat it with rice. It is easy to digest, delicious, simple and safe. Spicy cabbage cannot be omitted, but Korean hot sauce is still necessary, otherwise the sauce will lose its original flavor.

You don’t need to worry about the ingredients being made. Just cut into halves or sections what you have at home. The ingredients will not be wasted and the recipe will be equally delicious. Ingredients for warm miso soup are prepared: 100g beef roll, 1/4 onion

One small pumpkin, 1/3 melon, 150g soft tofu, 100g enoki mushrooms, 10 clams 2 slices of spicy cabbage, a tablespoon each of Korean chili sauce and miso soup, dongru, minced ginger, a small amount of vegetable oil, rice wine, light soy sauce, steamed rice with salt. The appropriate first step

Use if you have beef or mutton. Beef is okay like me. The small amount of leftover fat beef rolls from the hot pot restaurant are just right. Onions can be white or blue-purple, wash and cut 1/4 into shreds and set aside. Peel and cut a small pumpkin in half, peel and cut a large half of a zucchini into slices, and then grab a handful of enoki mushrooms and wash them.

Cut a small amount of dongru minced ginger, slice soft tofu, wash about 10 clams with a small brush, cut 2 pieces of spicy cabbage into slices and set aside. To cook miso soup, I use an enamel pot, which can be used for cooking or making soup. Put an appropriate amount of vegetable oil in the pot, bring it to a boil, add the onions and stir-fry for about 1 minute, stir-fry until fragrant, add the beef rolls, stir-fry until the color changes, and then remove. Step 2

Pour minced ginger, a tablespoon each of miso soup sauce and Korean chili sauce into the pot, stir-fry quickly and evenly, pour in appropriate amount of warm water, and then pour in spicy cabbage. Add a spoonful of light soy sauce and a small amount of salt for seasoning, then add the potato strips first, cover the pot and simmer for 3 minutes. When the time is up, add the beetroot and melon slices, stir and keep simmering. Step 3

After 2 minutes, add beef, fried onions, enoki mushrooms and clams. Taste the sauce and adjust the saltiness as appropriate. It can be seen here that I have prepared my own ingredients in advance. There is not much of each type, but when they are put into the pot, it is thick. This amount is enough for 2-3 people.

When the time is up, sprinkle green onions on top and simmer for one minute before turning off the heat. There is no mention of steaming rice in the process, but don’t forget this step. Use a rice cooker to steam the rice before preparing these ingredients. This way, the delicious miso soup will be served to the table and you can start eating!