Is it still soup season 🥣 #dumpandgomeal #soup #lowcalorierecipes #breadtok
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IT'S BACK on Social Nature 🎉 Inspired by Mexican tortilla soup, this kelp-based broth is a delicious vegan option during soup season. Roasted with organic ancho peppers and loads of spices. Why we love it: 💚 certified organic and vegan 💚 1% for the planet (this means they donate at least 1% of revenue from this item to environmental causes like ocean conservation and food waste mitigation!) 💚 gluten free If you shop at Jewel, HEB, Whole Foods Market, check if you're a match to try it free wi
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This dish is so easy to make! 🍶 But no drinking for those under 21! Or is it 18? 🙅🏻‍♀️ 📸Instagram: @xoy @taiko_sake WAKAKOZAKE Japanese Clear Clam Soup Fresh clams (16-20 pieces) 4 cups water 1 kombu (dried kelp) 1 Tbsp sake 1/8 tsp kosher/sea salt 2-3 sprigs mitsuba (Japanese parsley) for garnish For cleaning clams: Water 1 tsp Sea salt 1 tsp Chinese cooking wine (optional) *If you can’t find mitsuba just use coriander. | Cooking BoBo
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Doenjang Korean Soy Bean Paste SoupANCHOVY SOUP BASE1 cup anchovies, gutted8 herring dehydrated fish 7 cups water 1 cup*Dashima (seaweed kelp) the size of your fist1/2 cup doenjang (korean soy bean paste)1/4 cup Gochujang (korean chili paste)*1 cup of HOT water is preferred… just microwave your water so its hotVEGGIES*1/2 onion, cut into chunks1/2 russet potatoes, cubed 1/2 inch thick1 zucchini, cut into bite size pieces3/4 cup mushroom of choice1/2 block of soft or medium tofu, cut into cubes1
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