Korean miso soup (with rice balls) 🍴

Korean miso soup (with rice balls) 





HEADING "TASTES FOR VEGETARIANS" 🌱


Ingredients: ✏


for miso soup:


- vegetable broth - 400 ml.


- sea cabbage - 50 gr.


- onions - 1/2 pc.


- garlic - 2 tooth.


- cucumber - 1/2 pc.


- Tofu cheese - to taste


- cabbage "Bok Choi" - 1 bunch.


- miso paste - 1 tbsp. l.


- salt - to taste


- black pepper (ground) - to taste


- green onions - to taste


- soybean sprouts - 50 gr.


for rice balls:


- rice - 2 package.


- carrots - 1/2 pc.


- onions - 1/4 pcs.


- Chinese cabbage - 4 leaves


- garlic - 1 tooth.


- Broccoli cabbage - 150 gr.


- vegetable oil - 2 tbsp. l.


- sesame oil - 1/3 tsp.


Preparation: ✒


1. Put bags of rice in boiling salted water, cook for 15 minutes.


2. We cut vegetables.


3. Put vegetables in the broth, bring to a boil and simmer 5-6 minutes.


4. Add coarsely chopped Chinese cabbage and soybean sprouts washed with cold water.


5. If you like tofu, you can add it on this stage.


6. Cook for a couple more minutes.


7. Mix the miso paste with a few tablespoons of broth.


8. Add to soup, stir, remove from heat.


9. Salt and pepper to taste.


10. For rice balls, grind all vegetables.


11. Fry vegetables in hot vegetable oil 4-5 minutes, add sesame oil at the end of frying.


12. Mix vegetables with rice, you can add salt.


13. Form small balls.


Bon Appetit! 🎉





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