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How to Make Nourishing and Flavourful Soups and Stews

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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:

https://www.instagram.com/p/CoCxcHxO9-B/

Or here:

https://www.facebook.com/drbenkim

 
 

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