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.