Aromatic Spring Nasturtium Soup with Doenjang
Aromatic Spring Nasturtium Soup: Savor the Flavor and Fragrance of Nasturtium (Our Home’s Rice Thief)
A simple yet deeply flavorful doenjang (fermented soybean paste) soup, enhanced by the distinct taste and aroma of nasturtium, seasoned with mild doenjang and guk-ganjang (soup soy sauce).
Ingredients- Nasturtium (Naengi) 300g
- Dried Pollock Broth or Rice Water 6-7 cups
- Radish 4cm piece
- Doenjang (Fermented Soybean Paste) 2 Tbsp
- Guk-ganjang (Soup Soy Sauce) or Salt to taste
- Green Onion (Scallion) a handful
Cooking Instructions
Step 1
First, prepare the fragrant spring vegetable, nasturtium. Remove any wilted or yellowed leaves, and gently brush off the soil from the roots. Scrape or trim off any tough or fibrous root parts to make them tender.
Step 2
Rinse the prepared nasturtium thoroughly in cold water multiple times to remove any remaining soil or debris. Gently swish them around as if washing, to preserve their delicate aroma.
Step 3
Now, let’s create the rich broth. Pour the dried pollock broth or rice water into a pot and bring it to a boil over high heat. Once boiling, add thinly sliced radish and cook until the radish becomes translucent. Cooking the radish until tender will enhance the soup’s refreshing and deep flavor.
Step 4
Once the radish is well-cooked, chop the rinsed nasturtium into bite-sized pieces (about 3-4cm). Finely chop the trimmed nasturtium roots and add them as well. Add about 2/3 of the nasturtium to the pot and let it simmer for a bit to infuse the broth with its aroma.
Step 5
When the soup comes to a boil again, dissolve the doenjang through a sieve to ensure there are no clumps, and stir it into the soup. After the doenjang is dissolved, add the remaining nasturtium and bring it to a boil once more. Dividing the nasturtium in this way helps to preserve both its fresh aroma and tender texture.
Step 6
It’s time to season the soup. Gradually add guk-ganjang while tasting, or use salt to adjust the seasoning as needed. The key is to keep the seasoning mild to truly enjoy the natural flavor of the nasturtium.
Step 7
Finally, add the diagonally sliced green onions and simmer for a moment longer before turning off the heat. If you like, you can add a tablespoon of toasted perilla powder just before or right after turning off the heat for an even richer flavor. Enjoy the taste of spring with this delicious nasturtium doenjang soup!
