Refreshing Lettuce and Doenjang Soup
A Simple and Heartwarming Lettuce Doenjang Soup Recipe
Enjoy a comforting and flavorful Korean soup made with fresh lettuce and savory doenjang (fermented soybean paste). This recipe highlights the crisp texture of lettuce combined with the rich umami of doenjang, enhanced by a homemade rice water broth. Perfect for a light yet satisfying meal, this soup is a delightful way to revitalize your appetite.
Ingredients for Lettuce Doenjang Soup- 1 handful fresh lettuce (approx. 100g)
- 4 cups rice water broth (approx. 800ml)
- 1.5 Tbsp doenjang (fermented soybean paste, adjust to taste)
- 1 Tbsp shrimp flavored soy sauce (or regular soy sauce/fish sauce)
- 1 red chili pepper (for mild heat and color)
- 1/2 green onion (white part preferred)
- 1 Tbsp minced garlic
- 1/2 block firm tofu
Cooking Instructions
Step 1
Start by preparing your broth. Collect the milky rice water from when you wash rice. You’ll need about 4 cups (800ml). Set this aside. (Alternatively, you can use a traditional anchovy and kelp broth.)
Step 2
Prepare your vegetables and tofu. Cut the firm tofu into bite-sized cubes, about 1.5cm. Thinly slice the red chili pepper diagonally. Chop the white part of the green onion into diagonal pieces. (Feel free to add other vegetables like onion or zucchini if you like.)
Step 3
Pour the reserved rice water into a pot. If you have dried anchovies (deunppori) and kelp, add them now and simmer over medium-low heat for about 10 minutes to create a flavorful broth. Once the broth is ready, remove and discard the anchovies and kelp. (If you skipped the rice water collection, you can proceed directly with the broth.)
Step 4
Once the broth is simmering, add the doenjang. It’s best to dissolve it through a sieve to ensure no lumps remain. Stir well until fully incorporated. Add the prepared tofu and let it simmer gently for a few minutes. Stir occasionally to prevent the tofu from sticking to the bottom.
Step 5
While the base is simmering, tear the fresh lettuce into manageable pieces, about 3-4cm wide. Add these torn lettuce leaves to the simmering soup. Stir in the minced garlic as well.
Step 6
Finally, add the sliced green onions and red chili pepper. Drizzle in the shrimp flavored soy sauce (or your chosen alternative) for an extra layer of umami. Let the soup simmer for another 1-2 minutes; be careful not to overcook the lettuce, as it can become mushy.
Step 7
▲ A delightful harmony of savory and fresh! This lettuce doenjang soup is perfect for those times when your appetite needs a boost. Doesn’t it look delicious?
Step 8
▲ Here’s the finished Lettuce Doenjang Soup, ready to be served alongside a warm bowl of rice for a satisfying and wholesome meal.
Step 9
▲ Would you like a spoonful of this warm Lettuce Doenjang Soup? This recipe brings back fond memories of my mother making it with fresh lettuce from her garden when I was young. It has since become my husband’s absolute favorite soup! Enjoy this nourishing dish. ▼ Please subscribe to my video channel for more recipes and cooking tips! ▼
