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Kung Flu Fighter

Condé Nast House & Garden - - ADDRESS BOOK -

Move over bone broth! Cre­at­ing this chilly sea­son’s hottest im­mune booster is as easy as sim­mer­ing whole gar­lic

Heat 2T olive oil in a large saucepan over medium. Add 1 head’s worth peeled, cracked gar­lic cloves and cook, toss­ing oc­ca­sion­ally, un­til they are golden brown all over, 8 to 10 min­utes.

2. Add the wa­ter and bring to a sim­mer. While wa­ter is heat­ing, grab the fresh herbs or spring onions and add to the pot, along with 1 more head of gar­lic, halved cross­wise. 3. In a bowl, mix the miso with a lit­tle of the warm broth, then add the mix­ture to the broth. 4. Gently boil un­til broth is re­duced by about a quar­ter and gar­lic cloves are very soft, 30 to 40 min­utes. Sea­son with salt and pep­per. 5. Strain the broth or pass a slot­ted spoon through it to fish out the gar­lic and herbs. Add cooked noo­dles if de­sired, or just sip as is.

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