Korean miso soup recipe with pictures and text

How to make Korean miso soup (pictures and text)

Korean miso soup is very popular in Korea, just like our Chinese three delicacies soup. Below I have compiled the recipe of Korean miso soup. Let’s try it together!

Main ingredients

4 spoons of miso paste 30 grams of Wagyu beef

One potato and one quarter onion

2 small handfuls of enoki mushrooms and half a zucchini

1 pieces of soft tofu, 1 handfuls of soybean sprouts

One red pepper and 1 garlic

Green onion 1 section rice water

Steps of practice

1. Defrost wagyu beef at room temperature, wash and cut into cubes, about the same size as peanuts. Dice the onion and mince the garlic.

2. Heat the oil in the pan, stir-fry the diced beef, onion and minced garlic. When the beef changes color and the onion becomes soft, put it into a casserole.

3. Pour rice washing water into the pot, add miso, stir until the sauce dissolves, and bring the soup to a boil.

4. Peel the potatoes and cut into 2cm pieces. Remove the roots of the enoki mushrooms, wash them and put them into the pot.

5. Slice the zucchini, cut the soft tofu into cubes, wash and drain the bean sprouts. When the soup boils again, add the zucchini, soybean sprouts, and soft tofu into the pot.

6. When the soup boils again, cut the red pepper into cubes and the green onions into rings. Add to pot. Continue cooking for 3 minutes.

7. I didn’t have Korean hot sauce at home, so I added some red oil from beef sauce, which was also very delicious.

8. Drink it while it’s hot. It’ll be warm.

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