Chewy Eggplant Doenjang Soup
Eggplant Doenjang Soup: A Revitalizing Broth to Conquer Colds (feat. Pan-Fried Eggplant)
If you’re someone who avoids eggplant due to its mushy texture, or if you’re looking for a novel way to enjoy more eggplant, this Chewy Eggplant Doenjang Soup is highly recommended. The pan-fried eggplant develops a wonderfully chewy texture that perfectly complements the rich and savory doenjang broth, making it an irresistible dish. It’s a hearty and satisfying meal, perfect for when you have a low appetite or need a boost.
Main Ingredients- 3 Eggplants
- 1 tsp Salt
- 1/2 Onion
- 3 Dried Shiitake Mushrooms
- 2/3 Tbsp Doenjang (Korean soybean paste)
- 3 Cups Rice Water
- 1 Cup Water from pan-frying eggplant
- 1 Stock Pack (e.g., anchovy-kelp)
- A little Water Dropwort (or Chives, Green Onion)
Cooking Instructions
Step 1
Wash the eggplants thoroughly and trim off the stems. Slice them diagonally about 0.5 cm thick, then cut them in half lengthwise to create bite-sized pieces suitable for the soup.
Step 2
Heat a dry pan over medium-low heat. Add the prepared eggplant slices without any oil. It’s recommended to sprinkle a little salt on the eggplant beforehand; this helps draw out moisture, resulting in a chewier texture. Pan-fry the eggplant, stirring occasionally, until the surfaces are lightly browned and a pleasantly chewy texture is achieved.
Step 3
Once the eggplant is well pan-fried, transfer it to an airtight container to cool slightly. Pan-frying for about 20 minutes will transform the eggplant’s soft texture into a chewy one. These pan-fried pieces will hold their shape in the soup and add a delightful bite.
Step 4
Using the same pan where you pan-fried the eggplant, add about 1 cup of water. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pan. This technique, similar to ‘deglazing’ in French cuisine, extracts the flavorful residue and infuses the water with the sweet essence of the eggplant, creating a richer base for the soup.
Step 5
Carefully strain the water from the pan through a fine-mesh sieve into your soup pot, ensuring only the clear liquid is transferred. This removes any burnt bits, leaving you with a clean and flavorful broth base.
Step 6
Add the rice water to the pot containing the strained eggplant-infused water. Alternatively, you can use other broths like anchovy-kelp stock or vegetable stock if you have them. Rice water lends a mild, creamy, and comforting flavor to the soup.
Step 7
Add the stock pack and rehydrated dried shiitake mushrooms to the pot. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for about 10 minutes to fully extract the flavors from the mushrooms and stock pack.
Step 8
Remove the stock pack from the pot. Add the sliced onion and continue to simmer. (Optional Tip: If you want to fully appreciate the natural sweetness of the eggplant, you can omit the onion or use only about 1/4 of it. Adding onion will make the broth taste clearer and fresher.)
Step 9
Once the broth is boiling, dissolve the doenjang. It’s best to place the doenjang in a ladle, add a little of the hot broth to it, and mix until smooth before adding it to the pot. This prevents lumps and ensures the doenjang is evenly distributed for a smoother taste.
Step 10
When the doenjang broth comes to a boil, add the pan-fried eggplant. Adding the eggplant at this stage helps preserve its chewy texture and prevents it from breaking apart too much in the soup.
Step 11
Finally, add the water dropwort (or chives, green onion) and let it simmer for just a brief moment before turning off the heat. Boiling for too long will diminish the fresh aroma of the greens, so it’s important to cook them just until they wilt slightly. Your delicious Eggplant Doenjang Soup is now ready to be enjoyed!
