Spinach and Clam Doenjang Soup: A Hearty Home-Style Delight
[Home Cooking] How to Make Delicious Spinach and Clam Doenjang Soup
This spinach and clam doenjang soup is a perfect pairing with bossam (boiled pork wraps). Simmered until rich and flavorful, it’s an excellent hearty breakfast option to start your day. The combination of nutrient-rich spinach and fresh clams creates a deep, savory, and comforting broth.
Ingredients- 1 bunch fresh spinach (trimmed and thoroughly washed)
- 170g clams (purged of sand and washed clean)
- 1 block firm tofu (cut into bite-sized cubes)
- Plenty of anchovy and kelp broth
- 4 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- Soup soy sauce (to taste)
- Salt (to taste)
- 1 handful green onions (chopped)
Cooking Instructions
Step 1
First, prepare the spinach. Trim off any yellow or wilted leaves and cut off the tough ends of the roots. Rinse the spinach thoroughly under cold running water several times to remove any dirt or grit. Fresh spinach is key to a delicious soup.
Step 2
In a pot, pour in the anchovy and kelp broth. Place the doenjang (4 Tbsp) into a fine-mesh sieve and dissolve it into the broth. Stirring it through a sieve ensures a smooth, lump-free broth with a delicate texture. Gently dissolve over low heat.
Step 3
Add the gochujang (0.5 Tbsp) to the broth with the dissolved doenjang and mix well. The combination of doenjang and gochujang adds a deep, savory, and slightly spicy complexity to the soup. Ensure both pastes are fully incorporated.
Step 4
Add all of the cleaned and washed spinach to the pot. Don’t worry if it seems like a lot; spinach shrinks considerably when cooked. Stir the spinach into the broth to help it begin to wilt.
Step 5
Once the soup with the spinach starts to boil vigorously, add the cubed tofu. The tofu will absorb the flavors and add a soft, comforting element to the soup. Be careful not to overcook the tofu once added.
Step 6
Add the cleaned clams that have been drained of excess water. As the clams cook, they will open and release their briny, oceanic flavor, enhancing the broth. Simmer for about 5 to 8 minutes, or until all the clams have opened. Skim off any foam that rises to the surface for a clearer broth.
Step 7
Finally, add the chopped green onions. Their fresh, sharp flavor complements the richness of the soup. Simmer for another 2 to 3 minutes to allow the flavors to meld. Taste and adjust the seasoning with soup soy sauce or salt if needed. Your delicious spinach and clam doenjang soup is ready!
