Potato powder in miso soup

Overview

A small attempt during the summer vacation. Because my parents were not at home, I could only cook by myself. I suddenly discovered that I am actually very talented as a chef. Although it is not very pretty, it is really delicious. Be sure to eat it while it is hot. The soup will solidify when it cools down

Tags

• staple food
• home cooking
• bean sprouts
• chicken soup flavored soup
• edible oil
• enoki mushroom
• fish balls
• frozen shrimp
• ginger powder
• hot pot base
• hot sauce
• mushrooms
• potato flour
• tofu skin
• minced garlic
• salt

Ingredients

Steps

1. 1 The raw materials are all here, no pepper and green onions are used at all, but it is a very nutritious simple staple food

   

2. 2 Wash the bean sprouts and take them out, wash and cut the enoki mushrooms and set aside, cut the shiitake mushrooms into pieces, and cut the tofu skin into pieces

   

3. 3 Defrost shrimp and fish balls and set aside

   

4. 4 Put a little oil in the pot and heat it to 60% hot

   

5. 5 Add minced garlic and ginger, but there must be more minced garlic than ginger

   

6. 6 Stir-fry until the minced garlic turns yellow and has a distinct aroma

   

7. 7 Add the hot pot base ingredients and stir-fry until fragrant, and add bean sprouts (Also, I held the camera upside down when taking pictures...Sorry)

   

8. 8 Add shiitake mushrooms (this one is also held upside down...)

   

9. 9 Add water to the pot and wait until it boils

   

10. 10 Add soup stock and bring to a boil

    

11. 11 Add fish balls and shrimps

    

12. 12 Add the tofu skin, enoki mushroom segments, and the fragrant but not spicy chili sauce made by my mother (¯﹃¯)

    

13. 13 Add appropriate amount of salt and water and cook for about 10 minutes. Add potato flour. Remember to disperse it with water first

    

14. 14 Cook for another 5 minutes or so, and a fragrant and steaming bowl of potato flour is ready o(≧v≦)o~~