Spinach Doenjang Soup
A light Korean home soup with strained doenjang for a clean broth and spinach added at the end to keep its color and aroma.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Spinach200 g
- Firm tofu150 g
- Scallion1/2 stalk
- Minced garlic1 tsp
🥣 Sauce & Seasoning
- Korean soybean paste (doenjang)1 1/2 tbsp
- Anchovy-kelp broth700 ml
- Soup soy sauce1 tsp
👨🍳 Cooking Steps
Trim grit from the spinach roots, rinse twice in cold water, and drain. Cut tofu into 1.5 cm cubes and slice scallion.
Warm 700 ml anchovy-kelp broth over medium heat. Just before boiling, press the doenjang through a fine strainer with a ladle.
When the broth gently simmers, add tofu and garlic and cook for 4 minutes. Lightly skim excess foam with a ladle.
Add spinach and scallion with chopsticks and cook only 1 minute. Taste, adjust only if needed with soup soy sauce, then turn off the heat.
Ladle tofu and spinach into bowls and serve hot.
🌟 Pro Chef Tips
- • Straining doenjang prevents lumps for a smoother, clearer broth.
- • Cook spinach only for the last minute; longer cooking dulls the color and softens the leaves.
⚠️ Avoid Common Pitfalls
- ❌ If it is too salty, add water or unsalted broth 100 ml at a time and bring it back to a simmer.
- ❌ If spinach tastes grassy, simmer uncovered 30 seconds more, then turn off the heat.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
