Miyeok Guk. Sounds Funny. Tastes Delicious.
By Amy S. Choi
Eat this after you have a baby. Or any other time.
1 lb beef marrow bones, or other beef stock soup bones
5 garlic cloves, thinly sliced
1 onion, peeled and quartered
5 whole peppercorns
8 cups water
1 cup dried sliced wakame (can be found in Asian grocers or online)
1 14-oz brick firm organic tofu, sliced into half-inch cubes
kosher salt and fresh ground pepper, to tastePreparation
Place beef bones, garlic, onion, and whole peppercorns into large soup pot, cover with 8 cups water. Bring to a boil and let simmer for at least 1 hour. After the stock is infused and deliciously beefy, scoop out the marrow with a skinny spoon and stir it in the soup and remove bones. Add wakame and simmer for another 30 minutes, until it is unfurled and tender. Add tofu cubes and heat through. Season generously with salt and pepper. It will keep for a week in the fridge, freezes well, and the recipe easily doubles. Serve hot in bowls or mugs to new moms, new dads, and pretty much anyone who loves good soup. [Editor’s note: That means everyone.]