Miso soup (practice)
[Raw material/seasoning]
Tofu? Block kelp bud (dry) 5 g onion 1 branch juice 300cc miso 1 you 1/2 tablespoons miso 1 spoon.
[Production process]
1. Cut the onion into fine powder, wrap it in cloth, and then rinse it with water to remove the choking smell.
2. Dice the tofu and soak it in water for later use.
3. Soak kelp buds in water to make them swell, and then drain the water for later use.
4. Boil the juice in a pot, put the miso in a strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, then add the miso and mix well.
5. Put the diced tofu, kelp buds and chopped green onion in the soup bowl, and then pour the hot soup of the method 4.
The characteristic of miso soup is that it can't be boiled again, because miso loses its aroma when it is reheated, so it is best to eat it immediately after cooking.
There is also a convenient miso soup on the market!
Korean miso soup:
Materials:
Dried kelp knot 1 0g, potato 1 piece, tofu 1 small piece, 2 white mushrooms, half zucchini, red pepper1root and 30g bean sprouts.
Seasoning:
Rice washing water (after rice is washed, water is drained, and rice is rubbed by hands until the water turns white), onion 1 root, several cloves of garlic, Korean sweet and spicy sauce, Korean big sauce and Chili powder.
Practice:
1, potatoes and tofu are cut into pieces, mushrooms, zucchini and red peppers are sliced, onions are cut into sections, garlic is chopped, and seaweed is soaked.
2. Pour the rice water into the pot, add the big sauce and sweet and spicy sauce, and stir well.
3. Put the kelp knots in and cook for 10 minute.
4. Add potatoes, mushrooms and tofu in turn and cook for a few minutes.
5. Add bean sprouts, zucchini and red pepper.
6. Add onion and minced garlic, add Chili powder, stir well and turn off the fire.