Aromatic Wild Chive Soup with Doenjang
Recipe for Aromatic Wild Chive Doenjang Soup (Tips on Preparing and Selecting Wild Chives)
Are you ready to truly savor the fragrance of spring? Today, I’m sharing a recipe for a comforting doenjang (fermented soybean paste) soup made with wild chives, a representative spring vegetable. While wild chives found in fields and gardens offer the most intense aroma and flavor, they are now cultivated in greenhouses, making them available year-round. However, naturally grown wild chives in spring still hold a special place for their superior taste and scent. Let’s cook a delicious wild chive doenjang soup that will awaken your spring appetite!
Main Ingredients- 1 pack fresh wild chives (approx. 150-200g)
- 1/2 block soft tofu
- 1.2 liters clear water
Seasonings & Others- 2 Tbsp savory doenjang (fermented soybean paste)
- 1/2 Tbsp fresh minced garlic
- 1 Tbsp umami-rich anchovy sauce
- 2 Tbsp savory doenjang (fermented soybean paste)
- 1/2 Tbsp fresh minced garlic
- 1 Tbsp umami-rich anchovy sauce
Cooking Instructions
Step 1
First, let’s prepare the base broth for a delicious soup. In 1.2 liters of water, add a dashima and anchovy broth pack and bring to a boil. Alternatively, you can use 2-3 coin-shaped broth cubes. For a deeper, richer flavor, I boiled anchovies, dashima, and shiitake mushroom stems in a mesh bag. Simmer for about 10 minutes to create a flavorful broth.
Step 2
Wild chives are often covered in soil, so thorough cleaning is essential. Remove as much soil as possible by rinsing the chives under running water. Gently scrape off any tough roots with the back of a knife.
Step 3
Remove any wilted or yellowed leaves from the prepared chives. Fill a large basin with clean water and soak the chives. Gently swish them in the water to loosen and remove any remaining soil, especially from the root areas. Repeat this rinsing process 2-3 times.
Step 4
Cut the thoroughly washed wild chives into bite-sized pieces, about 2-3 cm in length, suitable for soup. Cutting them too long can make them difficult to eat.
Step 5
While the broth is simmering, prepare the tofu that will add a soft texture to the soup. Cut the tofu into cubes of about 1.5 cm or into your preferred bite-sized pieces. Set aside for now, as it will be added later.
Step 6
Once the rich and refreshing broth comes to a boil, add 2 tablespoons of doenjang to the pot and dissolve it thoroughly. Ensure there are no lumps of doenjang by stirring well.
Step 7
With the doenjang well dissolved, add the prepared aromatic wild chives to the pot. Let it simmer for a bit; this allows the chive’s fragrance to infuse into the broth.
Step 8
As the wild chives begin to cook, gently add the prepared tofu to the pot. Be careful not to break the tofu as you add it.
Step 9
Add half a tablespoon of minced garlic to enhance the soup’s savory flavor and let it simmer together. Cook for another 2-3 minutes, allowing the garlic aroma to meld with the broth.
Step 10
Finally, adjust the seasoning with about 1 tablespoon of anchovy sauce. This will further deepen the soup’s flavor. You can also add salt or soup soy sauce to your preference. Simmer briefly once more to finish. Enjoy your warm and fragrant wild chive doenjang soup!
