Sweet Spinach Miso Soup
A Mild and Delicious Spinach Miso Soup Perfect for Toddlers and Children, Made with Precious Pohang Spinach
This is a recipe for a delightful miso soup featuring seasonal Pohang spinach (field-grown spinach), which is known for its rich flavor. Made with precious, freshly harvested spinach, this soup offers a subtle sweetness and a mild, savory taste that even picky eaters will enjoy. We’ll guide you through making this simple yet deeply flavorful soup!
Main Ingredients- Pohang spinach (field-grown spinach) 300g
- Dried kelp (small piece) 4-5 sheets
- Dried anchovies for broth 1 handful
- Red chili pepper 1 (optional, for color)
- Green onion 1/2 stalk
- Dried king oyster mushroom (or 1/2 fresh king oyster mushroom)
Seasoning and Others- Korean rice miso (white miso) 1.5 Tbsp
- Minced garlic 1 tsp
- Salt (to taste)
- Water 2.5 liters
- Korean rice miso (white miso) 1.5 Tbsp
- Minced garlic 1 tsp
- Salt (to taste)
- Water 2.5 liters
Cooking Instructions
Step 1
First, let’s make a flavorful broth. In a pot, add 2.5 liters of water, dried anchovies, and dried kelp. (The red piece in the photo is a leftover piece from a red chili pepper, added for extra flavor.) Bring to a rolling boil over medium-high heat for 10 minutes to extract a deep, savory broth. After boiling, remove and discard the anchovies and kelp, leaving a clear broth.
Step 2
Next, prepare the spinach. For the Pohang spinach, gently remove any wilted or damaged leaves, especially near the roots. Tear the leaves into bite-sized pieces or chop them. It’s important to wash it thoroughly. Swish the spinach in cold water 2-3 times to remove any dirt or impurities.
Step 3
Let’s prepare the other ingredients. If using dried king oyster mushrooms, soak them in lukewarm water until softened, then slice them. You can also use fresh king oyster mushrooms. Thinly slice the green onion. (Using shiitake mushrooms or other types instead of king oyster mushrooms can add even more depth to the soup’s flavor.)
Step 4
Now, it’s time to cook the soup. Pour the prepared anchovy-kelp broth into the pot. Dissolve 1.5 tablespoons of Korean rice miso (white miso) through a fine-mesh sieve to ensure a smooth consistency. Using a sieve prevents lumps and results in a clearer broth.
Step 5
Once the miso is well dissolved, add the washed Pohang spinach. Be careful not to overcook the spinach, as it can become mushy if boiled for too long.
Step 6
Add the sliced green onions and soaked king oyster mushrooms (or fresh ones) to the pot and simmer for about 5 more minutes. Then, add 1 teaspoon of minced garlic. Finally, taste the soup and adjust the seasoning. If it’s too bland, add a little salt. If it’s too salty, you can add a bit more water to balance the flavor.
Step 7
This spinach miso soup, unlike traditional soy sauce-based pastes, offers a rich, savory flavor from the white miso, complemented by the natural sweetness of the seasonal spinach. This delightful combination makes it a favorite among children. Enjoy this nutritious and delicious soup that the whole family can savor!
