Potatoes: 1, zucchini: 1, tofu: 1 box, mushrooms: 3, dried anchovies: a little, konbu: 3, paprika: moderate, Korean miso: 1 box, garlic: 1 : 2 red peppers: 2 green onions: 1
Step 1: preparing ingredients 1
Step 2: prepare ingredients 2
Step 3: prepare ingredients 3
Step 4: Wash and peel potatoes, cut into small pieces. Zucchini is cut into small pieces, mushrooms are sliced, green and red peppers are chopped, green onions are chopped, and garlic slices are set aside.
Step 5: Cut the tofu into small pieces.
Step 6: Put water in the pot, put the kumbu and anchovies into the pot, cook for a while, and remove. Put a spoonful of miso in the soup and let the sauce melt slowly.
Step 7: Then add potatoes and garlic to cook.
Step 8: Season with a spoonful of miso. Add zucchini, pepper, and shiitake mushrooms, and finally cook the tofu.
Step 9: When the soup is ready to cook, add a spoonful of pepper to increase the spicy taste.
Step 10: The delicious miso soup is out!
1. Kumbu is a kind of seaweed, which is different from kelp. Pay attention when buying it ~
2. Kumbu and anchovies make the soup delicious, which is the key to deliciousness!
3, tofu should use general tofu, not too tender, or easy to break when put into the cooking.
4. The lastly added paprika can be refreshed, and those that cannot be spicy can be added according to their own taste.