clear soup boiled with oysters
The clear soup with oysters was refreshing, so I wanted to drink it, so I made it right away. It is a Japanese-style clear soup that preserves the unique scent and taste of fresh ingredients.
2 serving
Within 30 minutes
야야코시
Ingredients
  • Tofu
    1/2piece
  • leek
    1ea
  • Sea tangle
    1piece
  • Oyster
    200g
  • Soybean paste
    1spoon
  • dried red pepper
Cooking Steps
STEP 1/8
Place whole kelp and green onions in cold water and let stand for 15 minutes.
STEP 2/8
Cut the tofu into cubes and chop the selling gun.
STEP 3/8
Wash oysters clean under running water and drain them.
STEP 4/8
I personally like the see-so hot bar, so I cut it and give it a scent. It is a vegetable that does not exist in Korea and has a unique scent, so it is often used as a decoration for Japanese cuisine
STEP 5/8
The kelp and green onions that were left unattended must have come out to some extent. Boil it for about 10 minutes, remove the kelp and green onions, and dissolve the soybean paste.
STEP 6/8
I also like spicy scents, so it's not pretty if I put pepper powder in a clear soup, so I added a few pieces of dried peppers.
STEP 7/8
Lastly, add oysters and do not boil for 5 minutes, and quickly extinguish the fire as the oysters are chubby and will swell to a milky color. But it's fully cooked to the core. If you boil it for a long time, it doesn't taste right.
STEP 8/8
Put it in a bowl and put sliced spring onions on top and put a see-saw hot bar on top to make clear oyster soup
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