Korean Miso Soup with Rice Balls
Soups • Korean
Description
Korean miso soup with rice balls
Ingredients
- Onion ¼ piece
- Garlic 2 cloves
- Dark red seaweed 0 oz
- Tofu 1 piece
- Courgette ½ piece
- Baby Bok Choy 1 head
- Miso Paste 1 tablespoon
- Water 15 fl oz
- Scallions to taste
- Rice 10 oz
- Carrot ½ piece
- Peanut Sprouts 0 oz
Step-by-Step Guide
Step 1
Cook the rice until ready.
Step 2
Chop the vegetables and place them in a pot. Bring to a boil and simmer for 5-6 minutes.
Step 3
Add the chopped bok choy. Tofu and soybean sprouts can also be added to taste. Cook for a couple more minutes.
Step 4
Mix the miso paste with a few tablespoons of broth (you can add red pepper paste). Add to the soup, stir, and remove from heat.
Step 5
To make the rice balls, we will need finely chopped vegetables: carrot, onion, bok choy, garlic sprouts, and broccoli. In fact, you can use any vegetables or mushrooms you have on hand.
Step 6
In heated vegetable oil, sauté the vegetables for 4-5 minutes, adding sesame oil at the end of cooking.
Step 7
The rice should be cooked and slightly cooled — mix the vegetables with the rice. You can add some salt.
Step 8
Form balls from the rice and vegetables, and sprinkle with ground red pepper to taste.
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