Recipe of Homemade Soyabean soup

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The ingredients needed to make Soyabean soup:

1. Take 1 cup soyabean
2. Get Fish
3. Prepare Meat
4. Prepare Dry fish
5. Take Stockfish
6. Get Crayfish
7. Prepare Palm oil
8. Take Waterleaf, ugu, ukasi any vegetables of ur choice
9. Make ready Iru (locust bean)
10. Get to taste Maggi, salt other seasoning

Soybean Sprout Soup or Kongnamul Guk is wonderfully warm and light. This amazingly soothing soup is Koreans' Chicken Soup for the soul. Soybean sprouts are used in various recipes such as soy sauce, in soup, mixing with rice or as a An intake of soybean sprouts has increased the demand of soybean varieties which produce high. Spinach soybean paste soup (Si-geum-chi Doenjang-guk) has been a popular dish on the Korean dinner table for many years.

Steps to make Soyabean soup:

1. Peel the back of the soyabean like you are peeling beans for moi moi. After peeling and it is clean.
2. After peeling add pepper, onion and grind them together.
3. Boil ur meat with stockfish and set aside.
4. Put your pot on the gas and add ur palm oil allow it to bleach a little, then add onion into the oil fry little then pour your blended soyabean into the oil and stir to avoid it getting burnt after 10min taste to be sure the raw taste is not there. Then pour ur stock water into it gradually and stir then cover it to allow it steam well but check it to make sure is not getting burnt then add water because the more it boil the more it's thicken.
5. Then add ur meat and other assorted you have. Pound the crayfish and pour into it. Then put ur salt and Maggi to taste. Allow it to boil for sometime. Then add your vegetables and drop the pot from the gas. Your soyabean soup is ready to serve with any type of swallow.
6. Peel the back of the soyabean like you are peeling beans for moi moi. After peeling and it is clean.
7. After peeling add pepper, onion and grind them together.
8. Boil ur meat with stockfish and set aside.
9. Put your pot on the gas and add ur palm oil allow it to bleach a little, then add onion into the oil fry little then pour your blended soyabean into the oil and stir to avoid it getting burnt after 10min taste to be sure the raw taste is not there. Then pour ur stock water into it gradually and stir then cover it to allow it steam well but check it to make sure is not getting burnt then add water because the more it boil the more it's thicken.
10. Then add ur meat and other assorted you have. Pound the crayfish and pour into it. Then put ur salt and Maggi to taste. Allow it to boil for sometime. Then add your vegetables and drop the pot from the gas. Your soyabean soup is ready to serve with any type of swallow.
11. Peel the back of the soyabean like you are peeling beans for moi moi. After peeling and it is clean.
12. After peeling add pepper, onion and grind them together.
13. Boil ur meat with stockfish and set aside.
14. Put your pot on the gas and add ur palm oil allow it to bleach a little, then add onion into the oil fry little then pour your blended soyabean into the oil and stir to avoid it getting burnt after 10min taste to be sure the raw taste is not there. Then pour ur stock water into it gradually and stir then cover it to allow it steam well but check it to make sure is not getting burnt then add water because the more it boil the more it's thicken.
15. Then add ur meat and other assorted you have. Pound the crayfish and pour into it. Then put ur salt and Maggi to taste. Allow it to boil for sometime. Then add your vegetables and drop the pot from the gas. Your soyabean soup is ready to serve with any type of swallow.

Soybean sprouts are used in various recipes such as soy sauce, in soup, mixing with rice or as a An intake of soybean sprouts has increased the demand of soybean varieties which produce high. Spinach soybean paste soup (Si-geum-chi Doenjang-guk) has been a popular dish on the Korean dinner table for many years. It's very simple to make, and it's nutritious. Soybean paste soup is a popular everyday dish in Korea. It is typically served in a hot earthenware pot and made with assorted vegetables, red meat or seafood and fermented soybean paste.

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