Scented Banga Leaf Soy Bean Paste Soup
These days, they are enjoying the fun of eating spring greens that have come out of the spring when they are cringing throughout the spring when green shoots sprout. Last weekend, I love the scent of the herb leaf that I ripped off from the countryside. In the southern part of the country, Banga leaves are often added to jeon or chueotang eel soup. I made Banga leaf soybean paste soup.
4 serving
Within 15 minutes
저녁노을
Ingredients
  • Potato
    1ea
  • onion
    1/2ea
  • Carrot
    1/3ea
  • Cheongyang red pepper
    3ea
  • leek
    little
  • Garlic
    little
  • Banga leaves
    little
  • Soybean paste
    1spoon
  • anchovy broth
    2cup
Cooking Steps
STEP 1/7
Add anchovies and kelp and make broth.
STEP 2/7
Cut various vegetables into bite-size pieces.
STEP 3/7
When the broth boils, add the sliced potatoes and carrots.
STEP 4/7
After mixing 1 spoon of soybean paste
STEP 5/7
Add onions and green onions.
STEP 6/7
Finally, add the powdered leaves and finish.
STEP 7/7
Completed. It was the taste of my mother who used to pick the leaves that grow by the yard when I was young and boil them. It was the soybean paste soup of Banga leaf that you can simply boil.
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