How to make Korean miso soup? What materials are needed?

The ancient Chinese document "Three Kingdoms" once mentioned doenjang on the Korean Peninsula, while Japan calls doenjang "miso". miso soup

Korean miso soup

Material:

100g beef, 1/4 pumpkins, 4-6 shells, half a piece of tofu, 2 peppers, 1 red peppers, 1 green onions, 1/2 onions, appropriate amount of mushrooms, a small amount of cooking oil

Material preparation:

1. How to make meat sauce:

1 tablespoons each of soy sauce and sugar; 2 tsp chopped green onions; 1 tsp chopped garlic; 1 tsp each sesame oil and salt; a small amount of pepper

2. How to make soup:

1 tablespoons of bean paste; 1/2 teaspoons of chili sauce; 1/2 teaspoons of chili powder

Production steps:

1. Fry the beef first, and when the color of the beef turns white, add the shell soup.

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

3. Add shells, tofu, pumpkin, onions, green onions, and finally peppers.

Production points:

1. Soak the shells in salt water and put them in a dark place for 3-4 hours to spit out the mud, and then wash them clean.

2. Pour 4 cups of water and washed shells into the pot and cook. Once the shells are open, separate the shells from the soup.

3. Chop the beef very finely, then add appropriate meat sauce and stir.

4. Cut the tofu into 0.3cm thickness and 3--4cm size. Cut the pumpkin into 0.3cm thickness and cut it into quarters.

5. Cut the peppers and green onions into large pieces, and remove the seeds from the peppers.