Savory Doenjang (Soybean Paste) Seaweed Soup Recipe
The Best Cooking Secrets | Rich and Deep Flavor, Savory Doenjang Seaweed Soup
Seaweed, packed with oceanic nutrients, is wonderful on its own, but when simmered with savory doenjang (Korean fermented soybean paste), it becomes an irresistible accompaniment to rice. Especially known for its benefits in postpartum recovery, seaweed is abundant in alginic acid and dietary fiber which help expel heavy metals, calcium essential for skeletal health, potassium for mental stability, and selenium with anti-cancer properties – a powerhouse of nutrients our bodies need. Dried seaweed is also easy to store, making it convenient to cook anytime. Today, we’ll walk you through making a deeply flavorful and savory doenjang seaweed soup, a favorite for everyone, as featured in ‘The Best Cooking Secrets’. We’ll provide detailed, step-by-step instructions, perfect even for beginners, so you can enjoy a delicious meal with a warm bowl of rice!
Main Ingredients- Anchovy and Kelp Broth 1.2L (approx. 6 cups)
- Soaked Dried Seaweed 130g
- Doenjang (Korean Soybean Paste) 2 Tbsp
- Tofu 140g (approx. 1/2 block)
- Green Onion 50g (approx. 1/4 stalk)
Cooking Instructions
Step 1
First, prepare the dried seaweed for the soup. Dried seaweed expands about 10 times its volume when rehydrated, so keep this in mind when measuring. Soaking it in lukewarm water for about 15 minutes should make it nicely tender.
Step 2
Once the seaweed is well-soaked, rinse it thoroughly, squeeze out excess water, and then chop it into bite-sized pieces, about 2-3 cm wide. If the pieces are too long, they can be difficult to eat.
Step 3
Tofu adds a soft, melt-in-your-mouth texture to the soup. Dice it very finely, similar in size to the seaweed or even a bit smaller. This size makes it easy for everyone, including children, to enjoy.
Step 4
Now, let’s prepare the base for our soup: the anchovy and kelp broth. In a pot, combine 1.2L of water with a kelp pack (or pieces of kelp) and bring it to a boil. Once boiling, remove the kelp immediately to prevent a slimy texture. Continue to simmer the broth over medium-low heat for another 10 minutes to extract a rich flavor. (Tip: If using an anchovy and kelp pack, soaking it in cold water for 10 minutes before boiling can deepen the umami taste.) Skim off any foam that rises to the surface during cooking for a clearer and cleaner-tasting soup.
Step 5
After the broth has steeped sufficiently, remove the kelp pack (or kelp pieces) completely. This ensures the soup has a clean finish.
Step 6
It’s time to incorporate the doenjang flavor. Add 2 tablespoons of doenjang to the clear broth and whisk it until it’s smoothly dissolved, with no lumps. (Important Note: Garlic is typically omitted in doenjang seaweed soup. Its strong aroma can overpower the delicate, savory notes of the doenjang itself. Enjoy the pure flavor of the soybean paste!)
Step 7
Add the soaked seaweed and the finely diced tofu to the doenjang-infused broth and bring it all to a simmer. The seaweed and tofu will meld beautifully with the broth, creating a delicious doenjang seaweed soup.
Step 8
The soup is almost ready when it starts to simmer and the tofu floats to the surface. Taste the soup and add salt if needed to adjust the seasoning. (Tip: If you’re using fresh green onions, thinly slice them and add them to each serving bowl just before ladling the hot soup over them. This preserves their fresh, crisp texture for a delightful contrast. If, like me, you’re using frozen green onions, they can be cooked in the soup as they’re still quite tasty, so feel free to add them now.)
Step 9
And there you have it – a nutritious, savory, and deeply flavorful doenjang seaweed soup, just like the one from ‘The Best Cooking Secrets’! Enjoy this wonderful soup with a warm bowl of rice.
