Hearty Scallop and Spinach Miso Soup
Kid-Friendly! Delicious Miso Soup with Seasonal Spinach and Scallop Meat
Whip up a simple yet flavorful miso soup using fresh, seasonal spinach and sweet, tender scallop meat. This comforting soup is mild enough for children and packed with delightful seafood flavor.
Main Ingredients
- 200-300g Fresh field spinach
- 300-400g Frozen, pre-cooked scallop meat
- 2 Korean green chilies (adjust to taste)
- 2-3 Tbsp cooking sake (or mirin)
Seasoning
- 1.5 Tbsp traditional Korean soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
- A pinch of black pepper
- 1.5 Tbsp traditional Korean soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
- A pinch of black pepper
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh field spinach under running water. If the spinach stalks are long, cut them into 2-3 segments for easier eating once in the soup.
Step 2
Rinse the frozen scallop meat under cold water to thaw. Then, add 2-3 tablespoons of cooking sake (or mirin) and gently mix. Let it marinate for about 5-10 minutes. This step is crucial for removing any fishy or unpleasant odors from the scallops.
Step 3
Finely chop the Korean green chilies. Remove the stems and, if desired, shake out the seeds. You can omit these or adjust the quantity if you prefer a milder soup, especially for children.
Step 4
Gently squeeze out any excess water from the marinated scallop meat. Be careful not to squeeze too hard, as this can cause the delicious juices to escape.
Step 5
Pour about 1 liter of water into a pot. Add 3-4 seafood broth cubes (or alternatively, use dried kelp and anchovies for broth). Bring the water to a rolling boil to create a flavorful broth base. Once boiling, reduce the heat to medium-low. Dissolve the traditional soybean paste (doenjang) into the broth, preferably by sifting it through a fine-mesh sieve to avoid lumps. Stir well to ensure it’s completely dissolved.
Step 6
Add the washed spinach, the squeezed scallop meat, and the chopped green chilies to the simmering broth.
Step 7
Stir in the minced garlic, red pepper flakes, and a pinch of black pepper. Taste the soup and, if it’s not salty enough, season with a bit of soy sauce or salt to your preference.
Step 8
Finally, let the soup simmer gently for about 5 more minutes, allowing all the flavors to meld together beautifully. Your delicious scallop and spinach miso soup is ready to be enjoyed hot!
