Aromatic Spring Nettle & Soybean Paste Soup (Naengi Doenjang Guk)
How to Prepare Nettle Soybean Paste Soup: Mastering Nettle Preparation
Nettles, in season during March and April, are packed with protein, various vitamins, and minerals, making them particularly excellent for relieving fatigue and restoring energy. I’ve made an incredibly delicious Nettle Soybean Paste Soup.
Main Ingredients- 40g fresh nettle
- 100g firm tofu
- 30g onion
- 1/2 red chili pepper
- 2 Tbsp thinly sliced green onion
- 1 anchovy broth sachet
- 500ml water
Seasoning & Broth- 400ml anchovy broth
- 0.5 Tbsp minced garlic
- 1.5 Tbsp soybean paste (doenjang)
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp perilla seed powder
- 1 Tbsp perilla oil
- 0.5 Tbsp fish sauce (or a light soy sauce for umami)
- 400ml anchovy broth
- 0.5 Tbsp minced garlic
- 1.5 Tbsp soybean paste (doenjang)
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp perilla seed powder
- 1 Tbsp perilla oil
- 0.5 Tbsp fish sauce (or a light soy sauce for umami)
Cooking Instructions
Step 1
Here are all the ingredients ready to make a delicious Nettle Soybean Paste Soup.
Step 2
First, prepare the nettles by removing any wilted leaves. Gently scrape off any dirt from the root ends with a knife. Once prepared, soak the nettles in water for about 30 minutes to loosen any remaining soil.
Step 3
After soaking, gently swish the nettles in the water to wash away the loosened dirt. Rinse them thoroughly 5-6 times until the water runs clear. Drain the nettles well.
Step 4
Cut the cleaned nettles into approximately 4cm lengths. Dice the onion and tofu into about 2cm cubes. Slice the green onion thinly on an angle. Finely chop the red chili pepper. Mince the garlic. Having all ingredients prepped makes cooking much smoother.
Step 5
Now, let’s make the broth. In a pot, combine 500ml of water and 1 anchovy broth sachet. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 8 more minutes to extract a rich flavor. Remove and discard the broth sachet.
Step 6
While the broth is simmering, it’s convenient to pre-mix the seasonings. In a separate bowl, combine 1.5 Tbsp soybean paste, 1 Tbsp perilla seed powder, 1 Tbsp perilla oil, 1 Tbsp cooking wine, and 0.5 Tbsp fish sauce. Mix well until smooth.
Step 7
Pour 400ml of the prepared anchovy broth into the mixed seasonings. Stir thoroughly to ensure the soybean paste is completely dissolved and well combined. This creates a flavorful base for the soup.
Step 8
Now it’s time to combine everything! Bring the broth mixture back to a rolling boil over high heat. Add the tofu cubes and diced onion, and cook for a few minutes until they are tender. Once the tofu and onion have softened and flavored the broth, add the sliced green onion, chopped red chili pepper, and minced garlic. Let it simmer briefly. Finally, add the prepared nettles and cook just until they are tender.
Step 9
Do not overcook the nettles. Once the soup returns to a gentle simmer after adding the nettles, turn off the heat immediately to preserve their fresh, aromatic flavor.
Step 10
I prefer a less salty, more savory flavor. If you find the soup is not salty enough for your taste, adjust the seasoning with a pinch of salt. Enjoy your delicious and fragrant Nettle Soybean Paste Soup!
