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A Simple Way To Make a Mineral-Rich and Flavourful Broth

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A simple way of making a mineral-rich and flavourful broth is to simmer a pot of water with a large piece of dried seaweed, called da-shi-ma in Korean. Simmering da-shi-ma for 20-30 minutes results in a broth that can be used as a delicious and nourishing base for any type of soup or stew that you wish to make.

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Da-shi-ma is available in Korean, Japanese, and most Chinese food stores.  It may also be available in health food stores and is sometimes called kombu.

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The photo at the top of this post is of a batch of miso soup that I made over the weekend using a broth made with chicken backs and da-shi-ma. I’ve come to realize that cubed Yukon gold potatoes are a must for the creaminess that they impart. For the recipe, feel free to visit the following post at our Instagram page:

Miso Soup Recipe

 
 

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