How to make Korean miso soup

Ingredients: onions, potatoes, tofu, chili noodles, chili peppers, anchovy, rice water, miso. Sea anchovy is rich in nutrients, with a fat content of 26% to 30%, which is nearly ten times that of ordinary fish. Sea anchovies are salty, warm in nature, clear away heat, and have antidiarrheal properties. When making miso soup, rice water is the most important. If you want to have a rich taste, you must use rice water~~~ Use the rice water for the second time. Add about half of the water and then add a few sea anchovies (if not, you can not use it. The taste is mainly to improve the umami taste)

Slice tofu, onions, and potatoes as desired.

After the rice water is boiled, take out the sea anchovies and put in a big spoonful of soybean paste. At this time, put the potatoes in (because the potatoes are not easy to cook, so put them in first)

When the bean paste comes to a boil, lower the heat and simmer for about 5 minutes, then add the chili and chili noodles

Your delicious and simple miso soup is ready. (You can also put some melons, enoki mushrooms, etc. as you like)

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