The recipe for Korean dashi soup is as follows:

Main ingredients: pork tenderloin (beef tenderloin) (90g), tofu (200g), wild rice squash (1 section), potatoes (1), enoki mushrooms (moderate), crabmeat mushrooms (moderate), green and red chili peppers (each moderate), green onions (1 section).

Seasoning: chili powder (1 tsp), Korean chili sauce (1 tsp), Korean dashi (3 tbsp), rice water (moderate), dried shiitake mushrooms (3), soy sauce (1/2 tsp), minced green onion (1 tsp), minced garlic (1/2 tsp), crushed sesame seeds (pinch), pepper (pinch), sesame oil (1 tsp).

1, wash the rice, add the right amount of water, hands vigorously scrub until the water becomes milky, pour out the water and spare;

2, cut the tofu into 1cm square cubes, put in lightly salted water to soak for 15 minutes, drain the water and spare;

3, cut the pork tenderloin into wide shreds, add the mushrooms and all the marinade after soaking and cut into thick julienne strips, scrunch and mix well, marinate for 15 minutes;

4, wild rice squash cut into cubes;

5, potatoes cut into cubes;

6, fresh mushrooms washed, drained and standby;

7, green onions, green and red chili peppers diagonally cut into small segments;

8, start a pot, add a little cooking oil, into the marinated shredded meat and shredded mushrooms and stir fry until the shredded meat turns white with a flavor;

9, add the rice water;

10, at the same time add the sauce and chili sauce;

11, at the same time add potatoes;

12, while cooking and stirring until the sauce is all melted;

13, high heat and cook until the potatoes are cooked to eight minutes, about 4, 5 minutes;

14, at the same time, add tofu and wild rice squash;

15, once again boiling, add the chili powder, turn to medium-low heat to slowly cook out the flavor of the sauce, and cook until the tofu begins to float;

16, add the golden mushroom and other fresh mushrooms;

17, boil again, add the green onion and chili pepper segments;

18, stir well, and bring to a boil.