Meal Idea: Korean Potato Soup + Pan-fried Sole

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh adds protein while being a less processed option.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats with a different flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and a hint of sweetness.

Peel the potatoes. Dice them into small, thin wedges. Also cut spring onion into small pieces.

Take out a large pot. Pour in 3 cups of stock broth. Bring it up to a boil. Once boiling, put potato pieces in. Then reduce the heat to medium-low (a gentle simmer). Let it cook until the potatoes get soft - should take about 8 minutes.

When the potatoes turn soft, use a soup ladle and skim the foam off the top of the soup. Then add in the minced garlic, salt, and black pepper. Take a small sip and see if you want to add more minced garlic or salt. Then add the spring onion in. Turn off the heat. Let it cool down for 5 minutes.

Place into bowl and eat with a bowl of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens