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Author Notes: Here’s a simple, warming ginger soup with Konbu broth, flavored with a bit of soy sauce, packed with Umami. Just combine all the ingredients and cook for 10 minutes. —Kyoko Ide
- 1/2 inch pieces ginger, peeled and thinly sliced
- 2 cups water
- 1 x 1 inch konbu
- 1/2 teaspoon soy sauce
- 1/3 teaspoon salt
- Put all the ingredients in a pot. Turn on the heat to medium.
- When it boils, turn down the heat to low, cover, and cook for 10–15 minutes.
- Remove the ginger and konbu (the konbu can be used for cooking), and serve.
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Make kimchi—without a recipe.
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