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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 Finding Nutritious Fast Food.
Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. Once in a while, though, you definitely do not wish to make a whole meal for your family or even just for yourself. Sometimes you just wish to hit the drive through en route to your home and call it a day. There is simply no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because an abundance of the popular fast food destinations are attempting to make their menus healthy now. Here is how to eat healthy and balanced when you reach the drive through.
Pick water, juice or perhaps milk as a drink. Drinking a large soda causes hundreds of empty unhealthy calories into your diet. Usually an individual helping of soft drinks is only eight ounces big. That helping typically includes at the very least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start out at twenty ounces. Thirty ounces, however, is much more common. This means that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. Water, fruit juice as well as milk, conversely, are much better choices.
Fundamental logic states that the simplest way to lose weight and get healthy is to ban fast food from your diet altogether. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need most is just to have another person do the cooking. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. You can cook 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)
- Provide water
- Get an onion, cut into thirds
- Prepare garlic cloves, peeled and crushed
- Get dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
- Use to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
- Get 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
- Get leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
- Use 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):
- Get 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)
- Take or
- Take 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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