How do you make miso soup in Korea?

Steps:

1. Stir-fry the beef first, and when the color of the beef turns white, put in the water.

2. When the soup starts to boil, add the soup stock and mushrooms. At this time, the foam that comes out should be removed.

3. Add tofu, pumpkin, onion, green onions, and finally chili peppers.

Preparation of materials: 1. The practice of meat sauce:

1 tablespoon each of soy sauce and sugar; 2 teaspoons chopped shallots; 1 teaspoon chopped garlic; 1 teaspoon each of sesame oil and salt; A small amount of pepper.

2. The method of soup stock:

1 tablespoon miso paste; 1 2 teaspoons of chili paste; 1 2 teaspoons of paprika Preparation Points:

1. Finely chop the beef, then stir with the appropriate meat sauce.

2. The thickness of the tofu is cut into 3 4cm in size, and the thickness of the pumpkin is cut into 4 halves.

3. Cut the chili peppers and green onions into large slices, and remove the chili seeds.

Serve: When everything is done.

Ingredients: Beef....100g pumpkin....1 4 pcs.

Tofu....Half a piece of chili....2 red peppers. 1 pc.

Green onions....1 onion....1 2 mushrooms....Appropriate amount of cooking oil....Small amount.

Ingredients: rice water, clams, beef, shiitake mushrooms, zucchini, tofu, crab mushrooms, enoki mushrooms.

1. First prepare the rice washing water, and take the second rice washing water for later use.

2. Soak the clams in lightly salted water until the sediment is spit out, and cut the beef into small pieces.

3. Add a little salt and cornstarch to the beef, knead well, and marinate for 10 minutes.

4. Slice shiitake mushrooms and zucchini, cut tofu into cubes, and tear crab mushrooms and enoki mushrooms into small portions.

5. Cut the green onion and green and red pepper diagonally into slices, and pound the garlic cloves into garlic paste.

6. Add water to the miso and hot sauce at a ratio of 2:1 and mix well to avoid lumps.

7. In the microwave oven, add 1 tablespoon of oil to the beef, mix well, cover and heat on high heat in the microwave for 1 minute and 30 seconds.

8. In addition to clams and red peppers, add beef and other prepared ingredients to the pot.

9. Pour in the rice water and the mixed sauce.

10. Put it in the microwave oven and heat it on high heat for 20 minutes.

11. Take out and add the washed clams.

12. Continue to microwave on high heat for 2 minutes and 30 seconds.

13. Serve the amount to be eaten, sprinkle with a little red pepper and enjoy.

The preparation of miso soup in Korea is as follows:

Ingredients: pork loin (beef loin) (90g), tofu (200g), cucumber (1 section), potato (1), enoki mushroom (appropriate amount), crab mushroom (appropriate amount), green and red pepper (appropriate amount), green onion (1 piece).

Seasoning: Chili Powder (1 teaspoon), Korean chili paste (1 teaspoon), Korean miso (3 tablespoons), rice water (to taste), dried shiitake mushrooms (3 mushrooms), soy sauce (1 2 teaspoons), chopped green onion (1 teaspoon), minced garlic (1 2 teaspoons), chopped sesame seeds (a little), pepper (a little), sesame oil (1 teaspoon).

1. After the rice is washed, add an appropriate amount of water, scrub vigorously with both hands until the water turns milky white, pour out the water for later use;

2. Cut the tofu into 1cm square pieces, soak in light salted water for 15 minutes, drain and set aside;

3. Cut the pork loin into wide shreds, add the shiitake mushrooms and all the marinated meat materials that are cut into thick shreds after soaking, grasp and mix evenly, and marinate for 15 minutes;

4. Cut the cucumber into cubes;

5. Dice the potatoes;

6. Wash the fresh mushrooms, drain and set aside;

7. Cut the green onion and green and red pepper diagonally into small pieces;

8. Remove from the pot, add a little cooking oil, add the marinated shredded meat and shredded mushrooms and stir-fry until the shredded meat turns white and fragrant;

9. Add rice water;

10. Add the miso and chili sauce at the same time;

11. Add potatoes at the same time;

12. Stir constantly while cooking until the sauce is all melted;

13. Boil over high heat until the potatoes are medium-rare, about a minute;

14. Add tofu and gourd at the same time;

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

16. Add enoki mushrooms and other fresh mushrooms;

17. After boiling again, add the green onion and chili peppers;

18. Stir well and bring to a boil.

Miso soup is a delicacy of the Korean Peninsula, and it is a traditional dish that is indispensable on the table from ** to the common people.

In Korean dramas, miso soup also frequently appears on the tables of the heroes and heroines, making fans salivate.

After many experiments with improvements, I came up with this miso soup recipe.

1. Materials:Flower clam 250g

Tofu Half a piece.

Zucchini to taste.

Potatoes 1/2.

Bean sprouts to taste.

Onion half.

Rice washing water to taste.

Korean Sauce 2 tablespoons.

1 tablespoon of Korean hot sauce.

Salt a pinch of salt. Black pepper A pinch of it.

White pepper a pinch of pepper.

Second, the production steps:1. Put the clams in light salted water and spit out the sand for two hours, then remove and wash the surface 2, cut the tofu into small pieces, cut the potatoes into small pieces, cut the onion into thin strips, and cut the zucchini into small slices 3. Put a little oil in the pot and fry the onion until the onion is soft.

4. Add rice water.

5. After the water boils, add potatoes, tofu, zucchini, bean sprouts 6, and after the water is boiled again, add the sauce, hot sauce and an appropriate amount of salt.

Tips: The miso has a certain salty taste, the salt should be in the right amount, you can taste it and then decide how much salt to add 7, cover the pot and cook over medium heat for 3 minutes.

8. Finally, add clams, black pepper and white pepper.

Tips: Black and white pepper must be added, a little less can make a big difference in taste, the queen has tried many times to come to this conclusion.

9. After the clams are opened, it's okay.

Ingredients for miso soup 1: a potato, an onion, a piece of tofu, a little bean sprouts, a zucchini, a little beef, a few small whitebait, and a small chili.

Seasoning: 1 spoonful of Korean bean paste, 1 spoonful of hot sauce, salt, Method: 1. Take a Korean stone pot and bring it to a boil with water.

2。Slice potatoes, tofu and onions, add potatoes to boiling, and turn off the heat before putting the onions.

3。Stir-fry the beef slices, add all the ingredients to the pan and add the desired seasonings.

4。Season with salt, add onion and remove from pan.

Note: It is easy to ripp, so do not burn too much after the water is boiling.

Miso soup 2 ingredients 600g of beef ribs and meat, 200g of radish, 20 cups of water, 100g of bracken, 100g of bellflower, 100g of soybean sprouts, 150g of beef, 1 tablespoon of soy sauce, 1 tablespoon of green onion, 1 tablespoon of garlic, 1 tablespoon of sesame seeds, 1 tablespoon of sesame oil, tablespoon of pepper noodles, 5 tablespoons of clear sauce.

1) Wash the steak and meat in cold water and boil them in water with the radish.

2) Remove the boiled meat and cut it thickly, season it with the chopped radish with green onion, garlic and soy sauce, and then stew it in the soup.

3) Wash the bracken and bellflower and stir-fry with condiments.

4) Then boil the soybean sprouts, add condiments and mix well.

5) Cut the beef and grill it with condiments until it is round, then cut into square shapes.

6) Put the rice in a clay pot, top with miso broth, and mix the meat with the vegetables.

7) When eating, you can add green onions, sesame seeds, chili noodles, etc. according to your preference.

Miso soup There are many types of miso soup, seafood, vegetables, meat, and mushrooms.

Ingredients: shiitake mushrooms, tofu, 2-5 shellfish, 1 whitebait, onion, chili pepper, zucchini.

1.After putting the ingredients into the pot, add water, (except for shellfish sharp peppers) put in the miso ** and boil (water is very important, be sure to put the water for washing rice.) Wash the rice first, then add water and rub it with your hands until the water turns white).

2.Add a little chili flakes after boiling, add shellfish chili peppers when they are almost cooked, and add crushed garlic after cooking for another 5 minutes. If it's not salty enough, add a little salt or chicken bouillon.

50 grams of zucchini, half a piece of tofu, 30 grams of enoki mushrooms, 20 shiitake mushrooms, 30 grams of clams, 50 grams of onions, 50 grams of potatoes, 20 grams of red pepper and green chili, 2 tablespoons of chili sauce for miso soup, 1 tablespoon of rice water, 3 bowls.

The steps to make the super authentic Korean miso soup.

Step 1: Steam the rice first, wash the rice water, remember to keep the next few bowls after the second pass (keep as much soup as you want) The purpose is to replace the water and make the miso soup thick.

Step 2: Slice zucchini, onions, and shiitake mushrooms, cut 3cm cubes into tofu, 2cm cubes into potatoes, cut enoki mushrooms into small pieces, wash the clams, and cut small circles of red and green peppers. Set aside for later use.

Step 3Pour oil into the pot, boil the onion in the pan, and fry the mushrooms until fragrant.

Step 4Pour in the diced potatoes, then pour in the rice water and simmer over the ingredients.

Step 5When the potatoes are slightly tender, add 1 tablespoon of miso soup and 1 tablespoon of hot sauce. After that, because the cooking time of each ingredient is different, we add the ingredients in several stages: [the first stage] add enoki mushrooms, [the middle stage] add zucchini, and the tofu [finally] add clams and chili rings (if you are afraid that it is too spicy, you can not add it).

Step 6Simmer over low heat for 15 minutes until the ingredients are tender.

The so-called authentic Korean miso soup, the tutorial is super simple, and even beginners can control homemade food.

Ingredients: 1 zucchini, 1 box of roasted tofu in a Baiyu brand, 2 handfuls of enoki mushrooms, 10 shiitake mushrooms, 1 box of clams, half an onion, 1 potato, a little red pepper and green chili, 2 spoons of special sauce for Daxi Dapai miso soup, 1 spoon of Qingjingyuan brand chili sauce, 3 bowls of rice water.

1. Steam the rice first, wash the rice water and remember to keep the bowls after the second time (keep as much soup as you want) The purpose is to replace the water and make the miso soup thick.

2. Slice the zucchini, onion and shiitake mushrooms, cut the pot roasted tofu into 3cm small cubes, the potatoes into 2cm small cubes, the enoki mushrooms into small pieces, wash the clams, and cut the red and green peppers into small circles respectively for later use.

3. Pour oil into the pot, boil the onion in the pot, and fry the mushrooms to bring out the fragrance.

4. Pour in the diced potatoes, then pour in the rice water and simmer the ingredients.

5. When the potatoes are slightly soft, add 1 tablespoon of miso soup sauce and 1 tablespoon of hot sauce. After that, because the cooking time of each ingredient is different, the ingredients are added in several stages: [1st stage] add enoki mushrooms, [mid-stage] add zucchini, tofu [final] add clams and chili rings.

6. Simmer over low heat for 15 minutes until the ingredients are soft.

7. A bowl of fragrant seafood miso soup is ready.

Ingredients Ingredients: 1 piece of tofu (north), 150 grams of kelp shreds, 100 grams of enoki mushrooms, 100 grams of bean sprouts, 150 grams of carob melon, 150 grams of arctic shrimp.

Excipients: Appropriate amount of rice water, appropriate amount of Korean sauce, appropriate amount of Korean hot sauce, appropriate amount of salt.

The preparation of Korean miso soup.

1.Prepare the required ingredients;

2.Put the rice washing water into the pot;

3.Add the appropriate amount of Korean miso and hot sauce and salt;

4.After boiling, put the shredded kelp and chopped tofu in a pot and simmer on high heat for 10-15 minutes;

5.During the stewing process, slice the horned melon and set aside;

6.Put the carob melon and bean sprouts into the pot at the same time;

7.Cover and cook for 3-5 minutes;

8.Add enoki mushrooms and arctic prawns, bring to a boil and turn off the heat.

Picture of the finished Korean miso soup.

Ingredients: beef, potatoes, bean sprouts, enoki mushrooms, oyster mushrooms, onions, tofu, zucchini, chili, mish, oil, black pepper, salt, sugar, clams.

1. Remember the ingredients, you don't need to buy more, because you can't use so much in practice.

2. Cut the beef into small pieces, add sugar, salt, black pepper and a little oil, mix well to taste, and marinate for 15 minutes.

3. Wash the vegetables, cut them and set aside.

4. Cut the potatoes into small pieces synchronously and soak them in water for later use to avoid discoloration.

5. Pour oil into the pan, and stir-fry the marinated beef and onions after the oil is hot.

6. A little soy sauce to adjust the color, it looks more appetizing, fry it and set it aside, and leave a little oil in the middle of the pot.

7. Pour in the water, don't wait for the water to boil, put in the miso according to your taste.

8. Wait for the water to boil, put in the potatoes first, because it is the least cooked, and the noodles taste better, wait for the potatoes to cook until they are slightly soft, and then put in the remaining ingredients.

9. Put it on a plate.

Ingredients: 1 small piece of pork belly, 1 piece of tofu, 5 shiitake mushrooms, 1 zucchini, 1 package of Korean sauce, appropriate amount of oil and salt.

1. Prepare raw materials.

2. Heat the pan with cold oil, add the pork belly slices and stir-fry;

3. Stir-fry the oil slightly, then add the shiitake mushrooms and stir-fry;

4. After stir-frying a few times, add an appropriate amount of water and simmer for two or three minutes;

5. Add the Korean sauce and continue to simmer;

6. Add zucchini slices and cook;

7. Add tofu to cook;

8. After cooking, add an appropriate amount of salt to taste.

Materials. Ingredients: 100 grams of lean pork, 1 potato, 100 grams of sea melon seeds, half a piece of tofu, 50 grams of eggplant, 100 grams of bean sprouts.

Excipients: 1 tsp oil, 1 tsp Korean chili sauce, 1 tsp soy sauce, 1 tsp Korean soybean paste, 1/2 tsp chili flakes, 2 grams of salt.

1.Add soybean oil to the casserole.

2.Add the lean pork, add soy sauce, salt and stir-fry, then add water.

3.Add the lean pork, add soy sauce, salt and stir-fry, then add water.

4.Add the sea melon seeds.

5.Add the Korean miso (mix the miso with water) and mix well, add the Korean miso and mix thoroughly.

6.Add the bean sprouts and add the eggplant.

7.Add the chili flakes.

8.Cook on high heat for 5 minutes, and then it can be removed.

9.The miso soup is finished out of the pot.