Bell pepper miso soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200g of bell pepper with inedible parts such as stems and seeds removed, and cut into 1cm pieces. Remove moisture before cooking.
2. Cut onion into bite-sized pieces and finely chop green onion. Pre-dissolve doenjang Korean soybean paste in a ladle of water.
3. Put cooking pot with water and onion and boil, then stir in doenjang Korean soybean paste and reduce to medium-low heat.
4. Add bell pepper and boil for 10–15 minutes. Cook hard Vegetables until chopsticks can easily go through, and add leafy Vegetables starting from stems.
5. Add green onion and garlic and boil for 2 more minutes. Adjust saltiness by adding a little more water after tasting.

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