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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 Deciding on Healthy Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and to do all of their own cooking. This is literally very true. Occasionally, though, the last thing you need is to have to make meals from scratch. Once in a while you need to pay a visit to the drive through while you’re on your way home and end the day. There is simply no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because lots of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is how one can find appropriate food choices at the drive through.
Your drink should be water or juice or milk. When you sip a large soft drink you are introducing a whole bunch of empty calories to your day. One portion of soda pop is eight ounces. Those eight ounces are often at least 100 calories and about ten tablespoons of sugar. Most fast food fizzy drinks are a minimum of twenty ounces huge. Thirty ounces, however, is considerably more common. This means that just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet program. It is much healthier to choose milk, juice or regular water.
Traditional logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through now and then. Sometimes what you need is to let other people create your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. You can have dwenjang guk (spicy, hearty korean style miso soup) using 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
- Take unsalted stock (chicken, pork, beef, turkey and veg all work fine)
- Take water
- Take an onion, cut into thirds
- Get garlic cloves, peeled and crushed
- Use dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
- You need to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
- You need sugar (to round out the flavors and the salt from the pastes)
- Take salt and/or fish sauce if needed to adjust the seasoning
- You need leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
- Prepare fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
- Prepare Optional if you'd like protein (you can do one or the other, or half of each):
- Prepare 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)
- Provide or
- Provide 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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