Green vegetables for soup

You can choose spinach, rape, kale, milk cabbage, baby cabbage...etc.

Ingredients

300 grams of green vegetables

Adequate amount of salt

1 spoon of bean paste/miso

Seafood ( Freshness) Appropriate amount

2 cloves of garlic, sliced

3 slices of ginger, shredded

2 grams of white sugar/rock sugar/2, 3 pieces

How to cook green vegetables in soup

1. Gently wash the green vegetables. (The dish used this time is apricot)

2. Clean the water several times

At the same time, if the seafood needs to be washed, wash it and set aside

3 , prepare shredded ginger, garlic slices and peppercorns

4. Heat the pot over medium heat, heat the oil and add the garlic, ginger and peppercorns

5. Stir-fry until slightly cooked. Yellow, take out the shredded ginger, etc., leaving only the oil in the pot

6. Add a spoonful of bean paste to the pot and stir-fry until fragrant.

7. Add the washed seafood and cook over low heat for 2 minutes

8. Add about 100 ml of boiling water to the pot, add salt, and add 2 grams of white sugar or rock sugar

9. After boiling over medium heat, add the vegetables and gently press them into the water with chopsticks

10. Cook the vegetables until they change color to your liking, take them out and put them on a plate

11. Pour appropriate amount of soup on the vegetables to maintain the temperature

12. Finally, place seafood or fried shredded ginger and garlic slices on the vegetables.

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