Hearty and Savory Korean Seasoned Spinach Soup (Geundae Doenjang Guk)
A Simple and Delicious Spinach Miso Soup for a Refreshing Morning Meal
After a hot day working outdoors, I really craved a cool and savory soup. I picked some fresh spinach from my yard and decided to make a simple yet delicious Korean Spinach Miso Soup, perfect for a morning meal. The spinach I planted last year has bravely survived the cold and is growing beautifully. I thinned out some of it when planting other vegetables, but spinach is such a rewarding plant – you can keep harvesting the leaves multiple times! This soup, made with tender young spinach, is incredibly flavorful and comforting. While adding dried anchovies or clams would deepen the flavor further, today I opted for a simpler version using rice water and a stock pack, and it turned out wonderfully savory and delicious! It’s so satisfying that you can even enjoy a bowl without rice.
Main Ingredients- 1 handful Spinach (approx. 100g)
- 1 Tbsp minced Green Onion
- 1/2 block Firm Tofu (160g)
Broth Ingredients & Seasoning- 5 cups Rice Water (1L)
- 3 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced Garlic
- 1 Tbsp Fish Sauce or Soy Sauce (optional, for adjusting saltiness)
- 5 cups Rice Water (1L)
- 3 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced Garlic
- 1 Tbsp Fish Sauce or Soy Sauce (optional, for adjusting saltiness)
Cooking Instructions
Step 1
First, let’s prepare the flavorful soup broth. Take about 5 cups (1L) of rice water – the water from the third rinse of rice – and add 1 commercial stock pack (dasima or vegetable-based). Simmer this to create a delicious base for your soup without needing a separate broth.
Step 2
The key to fresh spinach is thorough washing. Since these are young and tender spinach leaves, you don’t need to remove tough stems. Just wash them very well. Chop the spinach into bite-sized pieces, about 2-3 cm long. Their tenderness makes them easy to prepare.
Step 3
Bring the rice water to a boil, then add the stock pack and let it simmer for about 10 minutes to extract the flavor. After 10 minutes, remove the stock pack to keep the soup clear and prevent it from becoming cloudy.
Step 4
Now, dissolve 3 tablespoons of Doenjang (Korean soybean paste) into the hot broth. Use a whisk or spoon to ensure there are no lumps. If you’d like a slightly spicy kick, add 0.5 tablespoon of Gochugaru (Korean chili flakes).
Step 5
Once the broth with the dissolved Doenjang starts to boil, add the chopped spinach. Let it simmer until the spinach wilts and is slightly cooked, about a few minutes. Then, carefully add the cubed tofu, stirring gently to avoid breaking it. Finally, add 1 tablespoon of minced garlic and simmer for another 2-3 minutes. (You can also add minced green onions at this stage.)
Step 6
Taste the soup and adjust the saltiness if needed by adding 1 tablespoon of fish sauce or soy sauce. For an extra spicy flavor, you can add a little chopped Cheongyang chili pepper. (Although not included in this particular recipe, adding sliced red chili peppers as a garnish would make the soup visually appealing.)
Step 7
Check that the spinach is tender and then turn off the heat. Your hearty and savory Spinach Miso Soup is ready! It’s a nutritious and comforting soup that’s perfect for a morning meal or a light, satisfying dish. Enjoy it with a bowl of rice for an even more complete meal.
