Hearty Spring Chive Soup (Naengi Doenjang Guk)
Aromatic and Savory Chive Miso Soup: A Taste of Spring
I’ve noticed spring vegetables starting to appear in the markets! Among them, I chose my favorite, naengi (Korean chives), to make this fragrant and deeply flavorful chive miso soup. Enjoy this simple yet delicious soup, brimming with the fresh essence of spring!
Main Ingredients- 1 pack fresh naengi (Korean chives)
- 1/2 block firm tofu
- A small bunch of green onions
- 1 Tbsp minced garlic
- 1 handful napa cabbage (albaegi)
Broth Ingredients- 2 pieces of radish
- 2 pieces of dried kelp (dashima)
- 1 handful dried anchovies for broth (dashimyeolchi)
- Rice water (water from rinsing rice)
- 2 pieces of radish
- 2 pieces of dried kelp (dashima)
- 1 handful dried anchovies for broth (dashimyeolchi)
- Rice water (water from rinsing rice)
Cooking Instructions
Step 1
To create a deep and refreshing broth, first, dry-roast 1 handful of dried anchovies in a pan over low heat until their fishy aroma dissipates. Pour rice water into the pan with the roasted anchovies, add 2 pieces of radish and 2 pieces of dried kelp, and simmer over medium heat for 15-20 minutes to extract a rich flavor.
Step 2
Let’s prepare the fragrant naengi. Scrape off any dirt from the roots of the naengi with the back of a knife, and remove any yellowing leaves. If any pieces are too large, cut them in half lengthwise. Rinse the prepared naengi thoroughly under running water two to three times to ensure no soil remains, then drain them in a colander.
Step 3
Prepare the vegetables that will harmonize the soup’s flavor. Chop the crisp napa cabbage into bite-sized pieces. Mince the garlic (you can prepare some for stir-frying and some for the soup, or mince it all at once). Finely chop the green onions to use as a garnish.
Step 4
Dice the tofu into bite-sized cubes, approximately 1.5 to 2 cm, for a tender texture.
Step 5
Once the broth has steeped, remove the radish, kelp, and anchovies, leaving only the clear broth. Place the prepared doenjang (miso paste) in a fine-mesh sieve and dissolve it thoroughly into the clear broth, ensuring there are no lumps. It’s best to dissolve the doenjang in a little cold water first to prevent clumping.
Step 6
When the broth with dissolved doenjang begins to boil, first add the napa cabbage and prepared naengi and let them cook. Once the vegetables are slightly tender, add the diced tofu and simmer for a little longer. Finally, stir in the minced garlic and chopped green onions, then simmer briefly. Your delicious naengi doenjang guk, full of spring’s aroma, is now complete!
