Savory Spinach and Doenjang Soup
How to Make Delicious Spinach Doenjang Soup – A Deeply Flavorful Broth Recipe
Hello everyone! Today, I’m sharing a recipe for a comforting and delicious Spinach Doenjang Soup that the whole family will love. Soup is a staple on our table every day, and while Spinach Doenjang Soup is easy to make, it can be enjoyed in different ways depending on the ingredients you add, making it a versatile favorite. If you have good quality doenjang, you’re already 90% there, so even beginners can try this with confidence!
Ingredients
- 1 handful of anchovies for broth
- 1 piece of dried kelp (optional)
- 1 handful of fresh spinach (approx. 100g)
- 2 tablespoons of doenjang (Korean soybean paste)
- 1/3 tablespoon minced garlic
- 1/4 onion
- 1/2 block of firm tofu
- A small amount of green onion
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, which is the foundation for a delicious soup. Place the anchovies in a mesh bag and bring them to a boil with water. If you have dried kelp, adding it along with the anchovies will enhance the deep and refreshing umami flavor. (Note: Kelp can become bitter if boiled for too long, so remove it after 5-10 minutes if boiling with anchovies.)
Step 2
Wash the spinach thoroughly. You can use it fresh, but since I was also making spinach salad, I blanched it first. Squeeze out the excess water from the blanched spinach and cut it into bite-sized pieces (about 3-4 cm long). Slice the onion thinly or chop it coarsely, and finely chop the green onion. Dice the tofu into approximately 1.5 cm cubes.
Step 3
Once the broth is boiling, remove all the anchovies (and kelp). Then, dissolve the doenjang and minced garlic into the broth. To ensure a clean broth, it’s best to strain the doenjang through a sieve before dissolving it. The seasoning should come primarily from the doenjang. Generally, 2 tablespoons of doenjang are sufficient, but adjust according to the type and saltiness of your doenjang. Since this is a soup, be careful not to make it too salty.
Step 4
Add the prepared onion and spinach to the doenjang-infused broth and bring it to a boil. Let it simmer over medium heat until the onions become translucent and tender, allowing the flavors of the spinach and onion to meld into the broth.
Step 5
Once the ingredients are somewhat cooked, add the cubed tofu and the chopped green onions. Let it simmer for another moment. Gently stir to prevent the tofu from breaking apart. When the aroma of the green onions surfaces, turn off the heat, and your delicious Spinach Doenjang Soup is ready!
