A Nourishing Way To Soothe A Sore Throat

Ingredients:

2 yellow onions, peeled and halved
1 bunch of green onions, washed and halved
Large piece of dried seaweed called dashima, about the size of adult hand
Water
1 small to medium size green cabbage, chopped into bite-size pieces
2 yellow flesh potatoes, chopped into bite-size pieces
2 heaping tablespoons of dwen jang (Korean miso)
1 tablespoon of gochujang (fermented Korean chili paste)
1 block of fresh tofu, cubed into bite-size pieces

Directions:

1. Make a big pot of broth by simmering 2 yellow onions, peeled and halved, one bunch of green onions, washed and halved, and a large piece of dried seaweed called dashima, about the size of an adult hand, in 12-15 cups of water for 45-60 minutes.

2. Strain broth, using a spoon to push down on the solid ingredients to extract every bit of goodness out of them.

3. Simmer 1 small green cabbage and 2 yellow flesh potatoes, all chopped into bite-size pieces, in the broth until vegetables are tender. Then on low heat, add 2 heaping tablespoons of miso (dwen jang) and 1 tablespoon of fermented chili paste (gochujang) by pressing both through a strainer into the hot broth. Add a good size block of fresh tofu, cut into bite-size cubes, give everything a gentle stir, and keep warm until it's time to serve.

Optional: garnish each bowl with a sprinkle of chopped green onions before serving.

Not only is such a soup highly nourishing and delicious, the natural heat from the gochujang helps to fight any presence of unwanted organisms in the throat region with each mouthful of soup.