Refreshing and Soothing Bok Choy and Soft Tofu Doenjang Soup
A Delightful Doenjang Soup with Fresh Bok Choy and Silken Tofu!
I bought a head of bok choy on sale – half for a simple seasoned side dish, and the other half for this refreshing doenjang soup with soft tofu! It’s a mild soup perfect for children or as a hangover remedy. It’s so comforting and delicious, you’ll want another bowl!
Main Ingredients- 1/2 head Korean bok choy (approx. 300g)
- 1 small package soft tofu (approx. 170-200g)
- 2 large mushrooms (e.g., King Oyster Mushrooms)
- 1-2 Tbsp chili seeds (optional, for a spicier kick)
Broth & Seasoning- 2 Tbsp Doenjang (Korean soybean paste)
- 2L water, anchovy-kelp broth, or rice water
- 2-3 broth cubes or dried anchovies/kelp (if not using pre-made broth)
- A tiny pinch of black pepper
- Salt (to adjust seasoning)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2L water, anchovy-kelp broth, or rice water
- 2-3 broth cubes or dried anchovies/kelp (if not using pre-made broth)
- A tiny pinch of black pepper
- Salt (to adjust seasoning)
Cooking Instructions
Step 1
In a pot, bring 2L of water, or your prepared broth (or rice water), to a rolling boil over high heat. Add the broth cubes (or dried anchovies/kelp) to create a flavorful base. Preparing the broth while chopping other ingredients will save you time.
Step 2
Thoroughly wash the bok choy under running water. Hold the base of the bunch and gently shake it to remove any dirt or debris. Fresh, tender bok choy leaves will make the soup even more delicious.
Step 3
Once the bok choy is clean, drain off excess water and chop it into bite-sized pieces, about 2-3 cm long. Cutting them into manageable lengths will make the soup easier to eat.
Step 4
Clean the mushrooms and slice them lengthwise into pieces about 2-3 cm long. Slicing them this way adds a pleasant chewiness to the soup.
Step 5
Gently press the soft tofu package to make it easier to slide the tofu out. Carefully slide the tofu onto a cutting board and cut it into large chunks. Be gentle to avoid breaking it apart too much.
Step 6
Once the broth is boiling vigorously, dissolve the doenjang (soybean paste) into it. For a smoother broth, you can strain the doenjang through a sieve. Add the chopped bok choy and a tea bag filled with chili seeds (or chili seeds wrapped in cheesecloth) to the simmering broth. (Tip: For an even better flavor, add the chili seeds to the broth while it’s initially boiling and then remove them later. I added them later as an afterthought.)
Step 7
After the bok choy has simmered for a minute, add the sliced mushrooms and the large chunks of soft tofu. Continue to boil. Boiling over high heat after adding the tofu helps it maintain its shape without breaking apart.
Step 8
Simmer over high heat for about 10 minutes, or until the soft tofu floats to the surface, indicating it’s cooked. Taste the broth and add salt if needed. A tiny pinch of black pepper can be added according to your preference. (Tip: For a spicier soup, you can add chopped chili peppers. For added depth of flavor, consider adding 1/2 Tbsp of minced garlic.) Once all ingredients are cooked and the seasoning is to your liking, remove and discard the chili seed tea bag. Your refreshing and comforting bok choy and soft tofu doenjang soup is ready to enjoy!
