Aromatic Spring Herb Miso Soup (Naengi Doenjangguk)
How to Make Fragrant and Savory Naengi Doenjangguk (Shepherd’s Purse Miso Soup)
Let’s make a wonderfully fragrant miso soup with naengi, a quintessential spring herb! I remember thinking ‘What kind of weed is this?’ when I first encountered naengi. But when simmered in miso soup or stew, its aromatic scent and the feeling of well-being it brings are truly delightful! Here’s a simple recipe for naengi doenjangguk. Naengi is rich in protein and vitamins, known to be excellent for boosting energy. Enjoy a hearty bowl to revitalize yourself!
Main Ingredients- 1 bag (approx. 200g) fresh Shepherd’s Purse (Naengi)
- 1/2 block firm Tofu
- 1/4 stalk Green Onion
- 1500ml Water
- 1 sheet Dried Kelp (Dashima)
- 1 Dried Anchovy (Large, for broth – Difori)
- 1 handful Dried Anchovies (Small, for broth)
- 1 Korean Chili Pepper (Cheongyang)
Cooking Instructions
Step 1
First, prepare the ingredients for the broth. Remove the stem from the Korean chili pepper and poke 2-3 holes with a fork or toothpick; this helps release its mild heat into the broth. Dice the tofu into 1.5 cm cubes and slice the green onion diagonally into bite-sized pieces.
Step 2
Thoroughly cleaning the naengi is key for a great flavor. Soak the naengi in cold running water for about 10 minutes to loosen any dirt. Then, use a knife or scrubber to gently remove any remaining soil from the roots. Trim off any yellowed or darkened leaves for a cleaner taste and appearance.
Step 3
In a pot, combine the 1500ml of water, dried kelp, large dried anchovy (difori), small dried anchovies, and the prepared Korean chili pepper. Bring to a boil over high heat. Once boiling, immediately remove the kelp sheet to prevent a bitter taste. Reduce the heat to medium-low and simmer for another 10 minutes to extract a deep, savory broth.
Step 4
Cut the cleaned naengi into manageable, bite-sized pieces, about 3-4 cm long. If they’re too long, they might break apart while cooking. The tender root parts are delicious and can be kept as they are.
Step 5
After simmering for 10 minutes, remove the difori and small anchovies from the broth, leaving you with a clear and refreshing liquid base.
Step 6
Add 2 tablespoons of miso paste to the clear broth and stir until completely dissolved. Dissolving the miso in the broth beforehand ensures a smooth, non-grainy texture. If using homemade miso, taste and adjust the amount as needed.
Step 7
Once the broth with dissolved miso begins to boil, add the prepared naengi and 1 tablespoon of minced garlic. Let it simmer vigorously for another 2-3 minutes, allowing the fragrant aroma of the naengi to infuse the soup.
Step 8
When the naengi is tender, add the diced tofu and sliced green onions. Bring it to a gentle boil for just a moment more, then turn off the heat. Be careful not to overcook, as the tofu can break apart and the naengi’s delicate aroma might fade. Your delicious naengi doenjangguk is now complete! Enjoy it with a warm bowl of rice.
