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  • Welcome!

    Thank you for checking in on Shadow&Soul Photography! I am currently based out of Birmingham, MI, and I specialize in on location lifestyle, still life, and portrait photography for adults, children, and families. Here you can view some of my latest photos, find out more about the sessions, and follow along as I document my everyday adventures. If you are interested in viewing my work in a more organized fashion, you may wish to view my client and art portfolios using the buttons above.

    Please kick back and enjoy the images, and drop me a line or leave a few notes on any of my posts if you like what you see. It's a pleasure having you here! - rhs :)

Fighting Colds | Birmingham, MI

We’re happy Spring is here, despite the weird transitional weather it brings. For now, I’m trying to fight off the sniffles with my favorite home made soup: Korean soybean sprout soup. There are 1000s of recipes online, but this is my personal favorite. :) Enjoy!

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Korean Soybean Sprout Soup (Kongnamul guk)
Ingredients (inexpensive at Asian grocery stores)
1 package of soybean sprouts (med package – 500g)
7 cups water
1 tsp salt
3 tsp soy sauce
1/2 tsp hot pepper flakes
1 half onion, chopped
3-4 thin slices ginger
4 cloves garlic, minced
1/2 cup cut sea plant (aka, “miyeok” or wakame)
3 green onion stalks, chopped
1 package enoki mushrooms, washed with roots removed
1 tsp sesame oil
Kimchee
Sesame seeds
Directions
  1. Rinse and drain soybean sprouts
  2. Put sprouts into pot with water, salt, soy sauce, garlic, ginger, pepper flakes and onion 
  3. Cover and bring to a boil – cook on medium heat for 15 minutes
  4. Lower the heat and simmer for 20 minutes
  5. Add mushrooms and sea plant; cook for another 2 minutes
  6. Stir in sesame oil and green onion
  7. Serve with Kimchee and sesame seed garnish on top

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