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Before you jump to Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. There’s some value to this. But sometimes the last thing you would like to do is make a whole meal for yourself and your family. Sometimes you just want to reach the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet program? You are capable of doing this because lots of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is the way to eat healthy and balanced when you reach the drive through.
Go for the side dishes. It was not that long ago that all you could get at the fast food cafe was French Fries. Now lots of the fast food choices have been widened considerably. Now you can get several different salads. Chili is another choice. Baked potatoes may also be bought. You could get fruit. There are plenty of healthy options that do not include things like putting something deep fried into your body. When choosing your supper from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep your calorie count low and reduce your fat intake.
Logic claims that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a couple of good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let another person create your dinner. When you select healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. To cook dwenjang guk (spicy, hearty korean style miso soup) you need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
- Prepare 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
- Get 5 cups water
- Get 1/2 an onion, cut into thirds
- Take 4 garlic cloves, peeled and crushed
- You need 1/4 cup dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
- Take 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
- Get 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
- You need salt and/or fish sauce if needed to adjust the seasoning
- You need 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
- Take 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
- Provide Optional if you'd like protein (you can do one or the other, or half of each):
- Prepare 1 pound pork shoulder or beef stew meat cut into 1-inch cubes (optional, but it helps to have a little protein if you're going to make a meal of it)
- Prepare or
- Get 1 package medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes
Steps to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
- Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later). Bring to a boil, covered, over medium high heat (should take 15 minutes or so).
- Once it's come to a boil, turn the heat down to medium low and simmer, covered, for another 20 minutes before adding any fresh veg and tofu.
- Simmer another 10 minutes or so, then adjust the seasoning for salt. If you've added fresh veg and/or tofu, you will almost certainly need to adjust for the water they will release into the soup.
- Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!
- If you want to have it with rice, you'll want to put the rice on to cook when you leave the soup to simmer the first time.
- It's always yummier with kimchi. Here's my kimchi recipe (which of course you would have to have made days to weeks in advance): - - https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
- EXTRUDING LIQUID FROM GREENS: Just wash the greens, sprinkle them with salt, and let them sit for a couple of hours, tossing them 2 or 3 times during the process, letting the salt draw the moisture from them. After they've released the excess liquid, just give them a good swish in a big bowl full of clean water, and squeeeeeeeze all that liquid out. You can then freeze the greens for future use, or refrigerate them for 2 to 3 weeks before using.
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