Stone Pot Soup
A rich and flavorful Korean-style stone pot soup made with potatoes, zucchini, tofu, soybean sprouts, and fresh clams in a savory soybean paste broth.
Story
A rich and flavorful Korean-style stone pot soup made with potatoes, zucchini, tofu, soybean sprouts, and fresh clams in a savory soybean paste broth.
Ingredients
Potato
0.5
Soybean sprouts
Moderate amount
Zucchini
Moderate amount
Onion
0.5
Tofu
Small amount
Flower Clams
4-5
Enoki mushrooms
Small amount
Korean soybean paste
3 small spoons
Beef powder
1 spoon
Thirteen-spice powder
Moderate amount
Jingjingyuan special soup sauce
Moderate amount
Instructions
1
Step 1
Prepare the ingredients: potatoes, onions, zucchini, tofu, soybean sprouts, enoki mushrooms, flower clams, Korean soybean paste, and beef powder.
2
Step 2
Add boiling water to the stone pot.
3
Step 3
Cut the potatoes and zucchini into thick slices.
4
Step 4
Once the water is boiling, add the potatoes, zucchini, and soybean sprouts.
5
Step 5
Add an appropriate amount of thirteen-spice powder for seasoning.
6
Step 6
Add a spoonful of beef powder.
7
Step 7
Add Jingjingyuan special soup sauce.
8
Step 8
Add three small spoons of Korean soybean paste and cook for about 3 minutes.
9
Step 9
Add the onions, enoki mushrooms, and tofu, continue cooking for 2 minutes.
10
Step 10
Add the flower clams.
11
Step 11
Cook until the flower clams open, then serve.
Soup
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These Spinach Glutinous Rice Balls turn the whole vegetable into a vibrant, waste-free meal. Blanched leaves are kneaded into the dough for chewy, jade-colored tangyuan, while the roots simmer in a fragrant ginger and dried shrimp broth, finished with silky egg ribbons.