Hearty and Nutritious Soybean Sprout Doenjang Soup
Simple and Comforting Soybean Sprout and Radish Doenjang Soup
For my baby who loves soybean sprout soup, I’ve whipped up this nutritious soup packed with winter radish. It’s incredibly easy and satisfying!
Main Ingredients- 1 handful fresh soybean sprouts (approx. 100g)
- 1 handful Korean radish (approx. 100g), thinly julienned
Seasoning and Broth- 0.5 Tbsp Doenjang (fermented soybean paste)
- 0.5 Tbsp Miso paste
- 1 Tbsp minced garlic
- 1 Tbsp anchovy extract sauce (for umami)
- 400ml water (approx. 2 cups) or anchovy-kelp broth
- 1 broth packet (containing anchovies, kelp, shiitake mushrooms, etc.)
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 0.5 Tbsp Miso paste
- 1 Tbsp minced garlic
- 1 Tbsp anchovy extract sauce (for umami)
- 400ml water (approx. 2 cups) or anchovy-kelp broth
- 1 broth packet (containing anchovies, kelp, shiitake mushrooms, etc.)
Cooking Instructions
Step 1
In a pot, combine 400ml of water (or broth) and the broth packet. Dissolve 0.5 Tbsp doenjang and 0.5 Tbsp miso paste, ideally through a sieve, to ensure they blend smoothly without clumps. This creates a clean and refined broth base.
Step 2
Once the water comes to a boil, add the thinly julienned Korean radish. Simmer over medium heat for about 5 minutes, or until the radish becomes slightly translucent and tender. The radish will release its natural sweetness, deepening the soup’s flavor.
Step 3
Add the thoroughly washed soybean sprouts. To prevent them from becoming mushy or developing an unpleasant smell, it’s best to proceed to the next step immediately after adding them.
Step 4
Cover the pot with a lid and bring to a boil over high heat. The steam trapped inside will cook the ingredients quickly, preserving the crunchy texture of the sprouts and their refreshing flavor. Once steam starts escaping, continue to boil for about 3-4 minutes.
Step 5
When you can hear the satisfying sizzle of the cooked sprouts, stir in 1 Tbsp of anchovy extract sauce to enhance the umami. You can substitute with Korean soy sauce or salt if anchovy extract is unavailable.
Step 6
Finally, add 1 Tbsp of minced garlic. Simmer briefly. Adding garlic towards the end preserves its pungent aroma and sharp flavor, elevating the overall taste of the soup.
Step 7
Carefully remove the broth packet from the hot soup. Your delicious and comforting Soybean Sprout Doenjang Soup is now complete! Enjoy this wonderful soup, perfect for pouring over rice. ♡
