Yangpechu Miyokguk is a stylized Korean soup that is hearty, nutritious, easy to digest and healthy for the figure. You can introduce such a soup into the daily diet of people who are actively fighting overweight.
It is necessary
- - white cabbage - 500 g
- - wakame - 0.5 cups
- - water - 1 l
- - soy sauce - 1 tablespoon
- - tofu cheese - 150 g
- - vegetable oil - 2 tablespoons
Instructions
Step 1
Peel the white cabbage from the upper leaves, cut it very thinly, put in a saucepan, pour over with vegetable oil. It is advisable to use natural cold-pressed vegetable oil. Not refined and not deodorized. Sesame oil is a good choice for making Korean-style soup, which goes well with soy sauce and gives the dish an Asian flavor.
The saucepan must be closed with a lid and simmer the cabbage over low heat, from time to time remove the lid and stir until the cabbage is completely soft.
Step 2
Grind the wakame in a coffee grinder to make a powder. For those who are accustomed to the taste of kelp, you can skip this step. Add the resulting powder to the stewpan to the cabbage, put the diced tofu there, add water and soy sauce. You can add red hot pepper if desired. This is not a required ingredient, but it fits very well with this dish. Bring to a boil and cook for about three minutes. You can add salt or a little more soy sauce to taste.
Step 3
Let the prepared soup stand under the lid for 5-10 minutes. The soup "Yanpechu miyokkuk" is good both hot and cold.
