I’m on vacation this week (you can follow our travels in pictures on instagram), and I’ve asked a number of up-and-coming natural foods bloggers to take my place and keep you completely sated with all sorts of mouthwatering recipes. This recipe comes from Sarah Atshan, who blogs at Nutrients You Fools! Hope you love it as much as I did. - Jenny
Korean soups and stews are some of my favorite dishes to eat. Like last meal favorite. I used to frequent local restaurants for my fix, but as I became more concerned with the quality of my food and discovered just how bad all the nasties in restaurant food were (MSG, rancid vegetable oils), I set out to learn how to create my own. I hope this recipe satisfies the cravings for fellow Korean soup addicts.
One of the many reasons I love this dish is because I can enjoy it year round. In the winter and fall, it is comforting and medicinal. In the spring and summer, it replenishes lost minerals. For that reason, this soup is very versatile - no matter the season, you can find vegetables that work. It also works well as an “empty the fridge” soup for any vegetables that haven’t gotten used up during the course of the week. (If you participate in CSA or farm share programs, you know exactly what I mean.)
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