Mild Tofu and Doenjang Seaweed Soup for the Whole Family
Tofu Doenjang Seaweed Soup That Babies and Adults Can Enjoy Together
I’m a mom of two children, a 35-month-old and an 11-month-old. I aim to prepare meals that my two children and my husband and I can all share. It’s too difficult to make separate baby food and adult meals, so I primarily focus on dishes that can satisfy both groups. This recipe is perfect for those times!
Main Ingredients- Dried seaweed 3 Tbsp
- Firm Tofu 1/4 block
Broth and Seasoning Ingredients- Kelp (small piece, about 4x4cm) 4 pieces
- Dried anchovies for broth 10 pcs
- Dried small shrimp 2 Tbsp
- Doenjang (Korean fermented soybean paste) 1/2 Tbsp
- Water 500ml (approx. 2 cups)
- Red snow crab soy sauce or Korean soup soy sauce 1 Tbsp
- Kelp (small piece, about 4x4cm) 4 pieces
- Dried anchovies for broth 10 pcs
- Dried small shrimp 2 Tbsp
- Doenjang (Korean fermented soybean paste) 1/2 Tbsp
- Water 500ml (approx. 2 cups)
- Red snow crab soy sauce or Korean soup soy sauce 1 Tbsp
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, add 500ml of water. Then, add 4 pieces of kelp, 10 dried anchovies, and 2 Tbsp of dried small shrimp. Bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes to extract the deep flavors from the ingredients.
Step 2
While the broth is simmering, soak 3 Tbsp of dried seaweed in cold water for about 10 minutes until fully rehydrated. Once rehydrated, rinse the seaweed thoroughly under cold running water to remove any excess salt or debris. Squeeze out any excess water and finely chop the seaweed into bite-sized pieces (about 1-2 cm). This helps the seaweed maintain its texture in the soup.
Step 3
Now that the broth has simmered, strain out the kelp, anchovies, and dried shrimp, leaving only the clear, flavorful broth. Your clean and refreshing broth is ready!
Step 4
In the prepared broth, add 1/2 Tbsp of doenjang (Korean fermented soybean paste). It’s best to dissolve it through a fine-mesh sieve to ensure a smooth consistency without lumps. Gently stir with the back of a spoon; this helps the paste dissolve evenly without making the soup murky.
Step 5
Dice the 1/4 block of tofu into small cubes, about 1cm in size. These cubes will be easy for babies to eat and enjoyable to scoop up with the soup. Avoid cutting them too small, as they might crumble.
Step 6
Now it’s time to combine all the ingredients and cook! Add the rehydrated seaweed and the diced tofu to the doenjang-infused broth. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for another 2-3 minutes, allowing the flavors to meld. Finally, season with 1 Tbsp of red snow crab soy sauce (or Korean soup soy sauce) to taste. If preparing for babies, use only a tiny amount of soy sauce or omit it. Enjoy this delicious Tofu Doenjang Seaweed Soup that the whole family can savor!
