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How to Make Nourishing and Flavourful Soups and Stews


In Korean cuisine, most meals are served with some type of soup or stew, and those who are familiar with Korean food know that these soups and stews pack a lot of flavour.

The key to creating nourishing and flavourful soups and stews is to make a nutrient-rich broth with a few simple ingredients.

For a large soup pot, I typically combine the following with cold water:

1 bunch of green onions, halved
3-5 yellow onions, peeled and halved
5-7 cloves of garlic, peeled
1 piece of dashima (dried seaweed), about the size of my hand

Bring this to a boil, then turn down the heat and simmer for a good 1 to 1.5 hours. Then scoop up the leftover solids with a strainer and gently squeeze any liquid goodness within the solids into the pot before composting solids.

This past weekend, I used this base to make a spicy miso soup with fresh tofu cubes. It was as simple as pressing 3 heaping tablespoons of miso and 1 heaping tablespoon of gochujang (fermented red chili paste) through a strainer into the hot broth, then adding fresh tofu cubes.

Add a bit of leftover or fresh rice to a bowl, cover with this soup, add some chopped green onions on top as a garnish, and voila, you have a highly satisfying meal to share with loved ones.

To view a few photos that show how easy this process is, please feel free to have a look at the following post:

Or here:


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