Spinach Soybean Paste Soup with Dried Shrimp and Shiitake Mushrooms
Hearty Spinach Soybean Paste Soup (Sigeumchi Doenjang Guk) with Dried Shrimp & Shiitake Mushrooms Recipe
Discover the rich and savory flavor of Spinach Soybean Paste Soup, enhanced with dried shrimp and shiitake mushrooms. This recipe elevates the classic Korean comfort food, especially delicious in the winter months when spinach is at its peak. The addition of dried shrimp provides a deep umami base, while shiitake mushrooms add an earthy fragrance, creating a soup with a remarkably robust and satisfying broth. Perfect for a nourishing meal!
Spinach Soybean Paste Soup Ingredients- 108g Fresh Spinach, thoroughly cleaned and trimmed
- 10g Dried Shrimp (for enhanced broth flavor)
- 1 Fresh Shiitake Mushroom
- 32g Green Onion (about 1/4 stalk)
- 1 Tbsp Minced Garlic
Spinach Soybean Paste Soup Seasonings- 1 Tbsp Soybean Paste (Doenjang) (store-bought or homemade)
- 0.5 Tbsp Fish Sauce (like anchovy or sand lance, for umami)
- 1 L Anchovy-Kelp Broth (about 4 cups)
- 1 Tbsp Soybean Paste (Doenjang) (store-bought or homemade)
- 0.5 Tbsp Fish Sauce (like anchovy or sand lance, for umami)
- 1 L Anchovy-Kelp Broth (about 4 cups)
Cooking Instructions
Step 1
Begin by preparing the anchovy-kelp broth, which forms the flavorful base of the soup. In a pot, combine 1.2L of water, a 5x5cm piece of dried kelp, and 5-6 dried anchovies. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to create a rich broth.
Step 2
Clean the spinach by trimming off the roots and any wilted or damaged leaves. Place the spinach in a bowl and rinse gently with cold water, swirling with your hands to remove any remaining dirt. Repeat this washing process 3-4 times until the water runs clear. Drain the spinach thoroughly in a colander.
Step 3
Prepare the shiitake mushroom by removing the tough stem and slicing it thinly. Finely chop the green onion. Have the minced garlic and dried shrimp ready for easy addition.
Step 4
Once the anchovy-kelp broth is boiling, add the soybean paste. Use the back of a ladle or spoon to gently dissolve the paste in the broth, ensuring there are no clumps. Stir until fully incorporated.
Step 5
When the broth with dissolved soybean paste comes back to a boil, add the prepared spinach. Gently stir it into the broth and cook over high heat for 1-2 minutes. This short cooking time helps maintain the spinach’s crisp texture.
Step 6
As the soup returns to a boil, add the dried shrimp and sliced shiitake mushrooms. Stir them into the soup and continue to simmer for another 2-3 minutes. These ingredients will infuse the broth with their savory flavors.
Step 7
Once the soup boils again, reduce the heat to medium-low. Stir in the fish sauce (0.5 Tbsp) to enhance the umami and balance the flavors. (You can substitute with soy sauce if preferred).
Step 8
Finally, add the minced garlic and chopped green onion to the soup. Stir gently and let it simmer for about 1 minute more, allowing the aromatic flavors to meld into the broth.
Step 9
Skim off any foam or scum that rises to the surface during cooking with a spoon. This step helps to keep the broth clear and clean tasting.
Step 10
Taste the soup and adjust seasoning if necessary with a little more fish sauce or salt. Simmer for a final moment to allow all the flavors to meld together. Your delicious Spinach Soybean Paste Soup with Dried Shrimp and Shiitake Mushrooms is now ready to be enjoyed!
