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Roasting onions and garlic for Pho |
I was determined to do this myself, but I have never ever ever cooked soup. I've taken it out of a can. I've even added milk to Campbell's Tomato Soup once, but that's the extent of it. To ensure that we would end up with a good hearty, sick-person's meal at the end of our Saturday evening, Jon and I embarked on a dual soup challenge.
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It begins! |

Kimchi Soup
In a large pot, I used about a cup of kimchi (including juices), 1 1/2 of vegetable broth, 2 cups of water (to start), two chopped green onions (white part included), a little more than a tablespoon of fish sauce (we use Squid Brand: this is the same as oyster sauce) and 2 small clumps of enoki mushrooms (found at Super Store). I let it simmer on medium/low for awhile and kept adding water over the span of about 45 minutes to an hour.
Verdict: spicy and very good for the sinuses!
Vietnamese Pho


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