Spinach Doenjang Guk (Korean Soybean Paste Soup with Spinach)
How to Make Spinach Soup: A Delicious Recipe for Doenjang Guk with Tofu and Spinach
On a chilly morning, a warm bowl of soup is incredibly comforting. Today, I’m sharing a recipe for a savory and refreshing Spinach Doenjang Guk, made with fresh spinach. Spinach is in season starting November, making it both delicious and reasonably priced. While it’s wonderful in simple side dishes, today we’re elevating it into a nutritious soup by simmering it in a rich anchovy-kelp broth with savory doenjang (Korean soybean paste). Adding soft tofu makes it a hearty and protein-packed meal, perfect with just a side of kimchi. It’s also a mild option for children’s meals. Spinach is packed with minerals, iron, folic acid, and vitamin C, making it an excellent ingredient for staying healthy during seasonal changes. Follow along as I guide you through this easy and simple recipe, featuring a deeply flavored broth enhanced with doenjang, a hint of soy sauce for umami, and a touch of tuna extract for finishing.
Ingredients- 250g fresh spinach
- 1.2L anchovy-kelp broth
- 1/2 block (approx. 200g) soft tofu
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp tuna extract (or soy sauce for soup)
- 2/3 Tbsp minced garlic
- 1/2 stalk green onion
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Finely chop half a stalk of green onion. Mince about 2/3 tablespoon of garlic. (I didn’t have pre-minced garlic on hand, so I quickly minced fresh cloves.) Adjust the amount of tofu to your preference, from half a block to a whole block. Since the tofu I used was quite large, I only took out half a block and cut it into bite-sized pieces.
Step 2
For a deeper and more savory flavor in doenjang-based soups, it’s best to use a homemade broth. While convenient broth packs are available, today I made a rich anchovy-kelp broth by boiling anchovies and dried kelp together. Prepare about 1.2 liters of this broth.
Step 3
Tip for selecting good spinach: Look for bunches with lush, voluminous leaves that are tightly packed – these are usually the freshest. Once you have your fresh spinach, wash and prepare it thoroughly. The roots of spinach are rich in nutrients like manganese and iron, so it’s recommended to trim off only the very ends with excess dirt, keeping most of the root intact. Because the roots can hold onto dirt, place the spinach in a large bowl filled with water and gently swish it around to ensure it’s clean.
Step 4
After rinsing thoroughly, place the spinach in a colander to drain off excess water. If the stems are very long, you can cut them in half to make them easier to eat.
Step 5
Bring the prepared anchovy-kelp broth to a boil, then stir in 2 tablespoons of doenjang. I used a 1:1 ratio of homemade doenjang and store-bought doenjang. Since the saltiness of doenjang varies by brand and household, it’s best to start with this amount and adjust the seasoning with a little salt later if needed.
Step 6
Once the broth is boiling vigorously, add the prepared spinach directly to the pot. Cooking spinach over high heat helps preserve its vitamins and maintain a crisp texture.
Step 7
Next, add the minced garlic (2/3 Tbsp) and tuna extract (1 Tbsp). If you don’t have tuna extract, soy sauce for soup can be used as a substitute. Let the soup simmer for another brief period until everything is well combined, about 5 minutes over high heat.
Step 8
Finally, add the cubed tofu and chopped green onions. Simmer for just a moment longer, and your delicious Spinach Doenjang Guk is ready! Be careful not to overcook the tofu, as it might break apart.
Step 9
Taste the soup and adjust the seasoning with a pinch of salt if necessary. Your savory and refreshing Spinach Doenjang Guk is now complete! If you prefer a spicier soup, feel free to add some red pepper flakes or a chili pepper. As delicious seasonal spinach varieties like ‘seomcho’ and ‘pohangcho’ become available, you can enjoy this comforting soup, which requires no complex seasonings. The natural sweetness of the spinach, combined with the savory doenjang, creates a wonderful dish to warm you up on a cold day. Enjoy!
