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


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.


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.


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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