Crisp and Fresh Lettuce Doenjang Soup
Super Simple Lettuce Doenjang Soup Made with Garden Lettuce
Struggling with what soup to make for your daily meals? We’ve got you covered! Using fresh lettuce from a garden, this quick and easy Doenjang soup offers a delightful crisp texture and savory soybean paste flavor. A perfect addition to any Korean meal, especially when you have an abundance of fresh greens.
Ingredients
- 1 large handful fresh lettuce (approx. 100g)
- 4 cups (800ml) clear anchovy-kelp broth
- 1 tablespoon doenjang (Korean soybean paste)
- 1 tablespoon minced garlic
- 1 red chili pepper
Cooking Instructions
Step 1
Wash the fresh lettuce thoroughly under running water. Be gentle to avoid bruising the leaves. Lightly pat dry with paper towels or let excess water drain off. Tear or cut the lettuce into bite-sized pieces, about 3-4cm.
Step 2
Prepare a flavorful anchovy-kelp broth. In a pot, combine 5 cups (1L) of water, a handful of dried anchovies for broth, and a piece of dried kelp (about 5x5cm). Bring to a boil. Once boiling, immediately remove the kelp and continue to simmer with the anchovies for another 5 minutes to extract a rich flavor. Strain the broth through a sieve.
Step 3
Pour the 4 cups of prepared anchovy-kelp broth into a pot over medium heat. Once the broth comes to a boil, stir in 1 tablespoon of doenjang. Whisk or stir well with a spoon to dissolve the doenjang completely without clumps. Add 1 tablespoon of minced garlic. Once it starts to boil again, add the washed lettuce and the thinly sliced red chili pepper. Simmer briefly, just until the lettuce wilts (about 1-2 minutes), to maintain its crisp texture. Your delicious Lettuce Doenjang Soup is ready to be served warm!
