Don’t always eat out, the food at home tastes better! Follow Meiniang and share with you the recipes of delicious home-cooked dishes every day - vegetable miso soup
I feel more and more that my eating habits are completely acceptable and I can try vegetarian food, at least it can be ovo-lacto-vegetarian and fish-vegetarian. You won’t think about red meat even if you don’t eat it for a month or two. He is worried that his partner will not be able to stand it, so some dishes will still use a small amount of meat as side dishes, and occasionally a large meat dish will be made to satisfy his appetite. For example, grilled chicken, soy sauce chicken , braised pork ribs, etc.
I have been addicted to various vegetable soups recently. I stew three or five kinds of vegetables in one pot. Remember to add the same seasonings for simple seasoning. The fragrant vegetable soup is delicious and delicious. The more you eat, the sweeter it becomes.
I used to like to drink soup. Every time I stewed the soup, I would add a few pieces of ribs or beef. The oil and umami substances from the meat would leak out, making the soup taste more fragrant and fresh. Later, I learned that the fat, , and purine contents in broth are very high, so I cooked meat soup less and less frequently, and more often I switched to vegetable soup, which is simpler and more time-saving to cook.
" Dietary Guidelines for Chinese Residents " recommends that adults should eat enough 500 grams of vegetables per day. Many people often do not eat enough of this recommended amount due to reasons such as life and work rhythm, eating habits and other reasons. Make enough vegetable soup easily. Use potatoes, carrots, and other root vegetables to cook miso soup for dinner. It is both filling and low-fat. It raises sugar more slowly than rice and helps control weight.
| Block, soybean paste 20g , camellia oil 1 tablespoon, 2 tablespoons cooking wine, appropriate amount of salt
- steps :
1. Peel and wash the potatoes, cut them into small pieces, cut the carrots into the same size plots, wash the celery and tear off the old stems. Cut the dried mushrooms into pieces, scrub them clean with a small brush, soak them in water for 10 minutes to soften them slightly, and slice the turmeric into slices
2. Heat a saucepan and add oil, add carrots, potato cubes, celery cubes and ginger slices, and stir over medium-low heat. Stir-fry, if the pot is too dry, add 1 tablespoon of cooking wine, stir-fry until the edges of the potato pieces turn translucent, and stir-fry out the fragrance.
3. Add boiling water, so that the water is immersed in the ingredients and slightly higher, and add the washed dried shiitake mushrooms. , cover the pot, keep the pot boiling for 10 minutes
4. Add the zucchini cubes, then use a spoon to put the soybean paste into the pot, use chopsticks to dissolve the soybean paste into the soup little by little
5. Add an appropriate amount of salt , stir evenly, cover the pot, and continue to simmer on low heat for 10 minutes until the ingredients are cooked through.
Finally grind in a little black pepper to increase the flavor, garnish with mint leaves or coriander leaves and serve.
- Tips
likes to drink soup that is a little spicy. When adding soybean paste, add 1 spoon of Korean chili sauce. If the two sauces are salty enough, do not add salt.
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