Spinach and Tofu Doenjang Soup is a traditional Korean broth-based dish, renowned for its wholesome and deeply satisfying flavor. This soup harmoniously blends the earthy taste of doenjang (fermented soybean paste) with the freshness of spinach and the softness of tofu, making it a beloved dish in any season. Especially during cold weather, it stands out as the ultimate comfort food, offering warmth and nourishment.
Ingredients
- Doenjang (Korean soybean paste): 2 tablespoons (adjust according to saltiness)
- Minced garlic: 0.5 tablespoon
- Spinach: 2-3 handfuls
- Green onion: 1
- Kelp (5*5 cm): 1 piece
- Dried anchovies: 13-15
- Tofu: half a block
- Water: 4 cups
Instructions
- In 4 cups of water, add dried anchovies and kelp. Bring it to a boil.
- Once it starts boiling, remove the kelp and continue boiling for 5 more minutes, then remove the anchovies.
- Clean the spinach thoroughly, removing any dirt. Trim off wilted leaves and cut the roots.
- Chop the green onion either finely or into larger pieces, as preferred.
- Cut the tofu into small pieces (about the size of a thumb segment).
- In the boiling anchovy and kelp broth, add spinach and dissolve 2 tablespoons of doenjang. Boil vigorously on high heat.
- Once the soup starts boiling, add tofu and reduce to medium heat. Continue boiling for 10 minutes.
- Add the chopped green onion and 0.5 tablespoon of minced garlic. Boil for another 1-2 minutes before finishing.
This recipe creates a warm and comforting Spinach and Tofu Doenjang Soup, perfect for chilly days. The soup is not only delicious but also packed with nutrients, making it a healthy choice for any meal.