SPINACH MISO SOUP | SIGEUMCHI DOENJANG GUK 시금치된장국
Simple, hearty soup for vegans and omnivores that can be a side or a main dish
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RECIPE
Makes 4 side servings
2 medium-sized dried anchovies for soup (멸치 myeolchi), optional
4 cups vegetable stock or water
1 (4-inch) piece dried kelp aka kombu (다시마 dashima)
2 tablespoons Korean fermented soybean paste (된장 doenjang) or Japanese miso
1 garlic clove, grated
¼ cup packed, blanched spinach, about ½ bunch
¼ to ½ block firm or extra-firm tofu, cut to slices, optional
1 scallion, cut to thin slices, or 2 tablespoons sliced frozen scallions
1. If using, toast the anchovies in a soup pot over medium-low heat to for 3-4 minutes.
2. Add vegetable stock or water to the pot. Add dried kelp to the pot and turn the heat up to high. Cover and bring to a boil.
3. Add the soybean paste to the pot. It’s easier to break apart and stir in the paste in a strainer on the surface of the soup. Add the grated garlic. Cover and bring to a boil.
4. Add the spinach and, if using, tofu to the pot. Bring to a boil. Add scallion slices. Turn off the heat and serve hot with rice.
TIPS!
Blanched spinach (fresh spinach dipped in boiled water, rinsed in cold water, then its excess water squeezed) is preferred over fresh spinach for this soup because fresh spinach will add more of its grassy taste and green color to the soup.
There is no difference if you used previously blanched, frozen, then defrosted spinach. See below link on SPINACH TOSSED IN SESAME SEASONING for how to prepare spinach in general.
This can be also a base for a main soup dish. Add noodles or rice cakes to make it a one bowl meal.
Helpful Videos for Vegetable Preparation
SPINACH TOSSED IN SESAME SEASONING https://youtu.be/5_COD0-5iW4
SCALLION PANCAKE https://youtu.be/tfEa_ZLCLpU