Beef Brisket Soybean Soup

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Water 300g

2. Dried anchovy : 5pcs (small size)

3. Kelp : 10cm x 10cm

4. Soybean paste : 1table spoon

5. Red pepper paste : 0.5table spoon

6. Sliced beef brisket : 30g

7. Tofu : 50g

8. Diced squash : 30g

9. Chopped large spring onion : 10g

10. Diced shiitake mushroom : 10g

How to Make it :

1. In the cold water, put the dried anchovy and kelp and boil to create the base soup.

2. After boiling for about 2-3 minutes, take out the anchovy and kelp and put the soybean paste and the red pepper paste into the base and let it mix well with the water.

3. Put the sliced brisket, tofu and the shiitake mushroom to the boiling soup and let it boil more on the low heat for about 5minutes.

4. Add the squash and the large spring onion and turn off the heat.

Tip :

1. Instead of the beef brisket, you can use bacon if you prefer the pork meat.