Savory Chard Soybean Paste Soup
How to Make a Comforting and Delicious Chard Soybean Paste Soup, Perfect for Transitional Weather
Hello everyone! Even though the days feel like early summer, the mornings and evenings are still quite chilly. Many people might be catching a cold during this changing season. For times like these, a savory, mild, and comforting soup is just what you need. Today, I’m introducing a Chard Soybean Paste Soup that will soothe your insides. This recipe serves 4-5 people, measured with a standard Korean soup spoon. It’s best to have anchovy-kelp broth pre-boiled and ready. You can also achieve a richer flavor by using an equal mix of anchovy-kelp broth and rice water. Adjust the amount of soybean paste according to its saltiness, and it’s crucial to season with soy sauce or fish sauce at the end. Feel free to add tofu along with the chard, or for those who enjoy a bit of spice, add some Cheongyang chili pepper. (How to make anchovy-kelp broth: https://youtu.be/_7zh2jjqWq8)
Soup Ingredients
- 400g Chard
- 1600ml Anchovy-Kelp Broth
- 1 handful Dried Anchovies (15g)
- Approx. 5 Tbsp Soybean Paste (adjust to your paste’s saltiness)
- 5 Tbsp Minced Scallions
- 1 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce (for seasoning adjustment)
- 1 Tbsp Fish Sauce (for seasoning adjustment)
Cooking Instructions
Step 1
1. First, let’s prepare the chard. Trim off any dirty or tough parts from the ends of the chard stems. Cut the chard into bite-sized pieces. Thoroughly wash the cut chard several times under running water to remove any dirt or grit. Drain the washed chard in a colander.
Step 2
2. Pour 1600ml of the prepared anchovy-kelp broth into a pot. Add about 5 tablespoons of soybean paste and dissolve it completely without any lumps. Since the saltiness of soybean paste can vary between households, it’s best to taste and adjust the amount. Once the soybean paste is well dissolved, add a handful of dried anchovies and bring the soup to a boil over high heat. Once it starts boiling, continue to boil over high heat for 1 minute.
Step 3
3. After boiling for 1 minute on high heat, add the prepared chard to the pot. Stir gently once after adding the chard. Skim off any foam that rises to the surface for a clearer broth. Once the soup boils again, cover the pot, reduce the heat to medium, and simmer for about 4-5 minutes. After simmering, add 5 tablespoons of minced scallions, 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and 1 tablespoon of fish sauce. Bring it to a boil once more and taste for seasoning. If it’s too bland, add more soup soy sauce or fish sauce. If it’s too salty, add a little water and bring it to a boil again. If you find the taste slightly murky due to the soybean paste, you can add a tiny pinch of sugar to balance it out. For those who like a spicy kick, feel free to add sliced Cheongyang chili peppers at the end. It’s also delicious to add cubes of tofu while cooking the chard!
