Aromatic Spring Delight: Nasturtium Soybean Paste Soup (Naengyi Doenjangguk)
Beat the Winter Blues! How to Make Delicious Nasturtium Soybean Paste Soup
Let’s bring the vibrant flavors of spring to your table with this hearty and nutritious Nasturtium Soybean Paste Soup. This soup, known as ‘Naengyi Doenjangguk,’ is a perfect springtime dish where the slightly bitter, earthy notes of nasturtium meet the deep, savory richness of Korean soybean paste. It’s an ideal accompaniment to any meal, especially for those who find it hard to enjoy rice without a comforting bowl of soup, like my father. I decided to make this soup for our family dinner, wanting to ensure everyone, especially him, had a delicious and satisfying meal. I made a special trip to the traditional market to find the freshest nasturtium, as it can be a bit elusive in regular supermarkets. This recipe is a labor of love, aiming to capture the essence of spring in every spoonful. Curious about how this delightful soup tastes? Let’s get cooking!
Ingredients- 4 handfuls fresh Nasturtium (cleaned and trimmed)
- 5 Dried Anchovies (for broth, ‘Di-po-ri’; can substitute with other dried fish)
- 2 Korean Green Chili Peppers (adjust for spice level)
- 1 Red Chili Pepper (for color and subtle sweetness)
- 1 Shiitake Mushroom
- 1 block Firm Tofu
- 3 Tbsp Korean Soybean Paste (‘Doenjang’)
- 1 Tbsp Soy Sauce (for soup)
- 1 Tbsp Minced Garlic
- A pinch of Salt (to taste)
Cooking Instructions
Step 1
To bring out the aromatic flavor of the nasturtium, wash it thoroughly under running water, ensuring all soil is removed. If the roots are thick, split them in half. This helps the seasoning penetrate better and speeds up cooking.
Step 2
Thinly slice the fresh shiitake mushroom about 2-3mm thick, preserving its shape. The mushroom’s subtle aroma will infuse the broth, adding depth to the flavor.
Step 3
Cut the firm tofu into 1cm cubes. This size is perfect for enjoying in the soup without it breaking apart. The ‘4등분’ (4-cut) implies cutting each block into four pieces, then dicing.
Step 4
Slice the red and green chili peppers diagonally for an appealing look. The green chilies will add a pleasant kick, while the red chili provides a beautiful color contrast.
Step 5
The secret to a delicious broth! Place the dried anchovies in cold water and simmer over medium heat for about 10 minutes to extract their savory flavor. Strain the broth to get a clear liquid base. (You can use other dried fish suitable for broth).
Step 6
If you prefer a clear soup, dissolve the 3 Tbsp of doenjang in the prepared broth. Straining it through a fine-mesh sieve will ensure a smooth, lump-free paste, resulting in a cleaner taste.
Step 7
Add the cubed tofu and sliced shiitake mushrooms to the doenjang-infused broth and bring to a boil. Once simmering, stir in 1 Tbsp of soy sauce and 1 Tbsp of minced garlic. Adjust the seasoning with salt as needed.
Step 8
Once the shiitake mushrooms and tofu are tender, add the fresh nasturtium. Cook it briefly, as overcooking can make the nasturtium tough and diminish its delicate flavor.
Step 9
When the nasturtium has wilted slightly and is tender, add the diagonally sliced red and green chili peppers. Simmer for another 20 seconds to finish. Your aromatic Nasturtium Soybean Paste Soup is ready! Enjoy it piping hot with a bowl of rice.
