Homemade Miso Soup

Overview

Yanji-style homemade miso soup, my father-in-law suddenly wanted to eat it, so I uploaded it in a hurry and it was not beautiful.

Cut the tofu into cubes, slice the garlic, cut the green chilies into small pieces, chop the green onions, and wash the mushrooms. (Mushrooms are a personal preference, it doesn’t matter if you add potatoes or bean sprouts)
The cabbage grown in my field is old, so I boiled it in boiling water first, and cut the pork belly into thin slices (fat and lean meat is good). The miso soup restaurants here in Yanji always put a few slices of meat in the miso soup.
When the oil is hot, stir-fry the bean paste over medium-low heat until the sauce is evenly stirred. No matter what pot you use, this step is the most important and must be done.
Then add the tofu and stir-fry for two minutes, add water and simmer.
After the soup is hot, add the pork belly, green pepper segments, chopped green onions, garlic slices, and mushrooms.
Add red pepper noodles according to your personal taste. After the soup boils for ten minutes (it will be better to simmer for a while), add the cabbage and cook for another two minutes.
It was done in a hurry and it didn't look good, but the taste was nothing to say. No salt is added when making miso soup. If it feels too bland, you can add some miso while simmering.