Soft Seaweed and Soybean Paste Soup
How to Make a Comforting Seaweed and Soybean Paste Soup
This soup features soft ingredients that are gentle on the stomach, making it a comforting and nourishing meal.
Main Ingredients
- 1 handful dried seaweed (approx. 10-15g)
- 2 dried shiitake mushrooms
- Approx. 75g soft tofu (about 1/4 block)
Seasonings & Others
- 1 Tbsp soybean paste (doenjang)
- 1/2 Tbsp minced garlic (from 2 cloves)
- 1 Tbsp sesame oil
- 1 Tbsp anchovy sauce (or Korean soup soy sauce)
- 3-4 cups water (approx. 600-800ml)
- 1 Tbsp soybean paste (doenjang)
- 1/2 Tbsp minced garlic (from 2 cloves)
- 1 Tbsp sesame oil
- 1 Tbsp anchovy sauce (or Korean soup soy sauce)
- 3-4 cups water (approx. 600-800ml)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 15-20 minutes until fully rehydrated. Rinse the softened seaweed a couple of times in clean water to remove excess salt. Squeeze out any excess water and cut it into bite-sized pieces, about 3-4cm long. Cutting it too long can make it difficult to eat.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until pliable. Once soft, squeeze out the water. Remove the tough stems and thinly slice the mushroom caps. Don’t discard the soaking water; strain it through a fine-mesh sieve and use the clear liquid as part of the broth for an even richer flavor.
Step 3
In a wide pot or wok, add the cut seaweed. Mix in 1 Tbsp soybean paste, 1/2 Tbsp minced garlic, and 1 Tbsp sesame oil. Gently mix with your hands to ensure the soybean paste is evenly distributed on the seaweed. Marinating the seaweed this way allows the flavors to penetrate better, making it much tastier.
Step 4
Stir-fry the seasoned seaweed over medium-high heat for 1-2 minutes until fragrant. This lightly coats the seaweed in oil and enhances its aroma. Add 3-4 cups of water (or a mix of water and the strained shiitake soaking water) and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for another 5 minutes to tenderize the seaweed.
Step 5
While the soup is simmering, add the sliced shiitake mushrooms to the pot. Let them cook with the soup, allowing their subtle aroma to infuse the broth and add depth to the flavor.
Step 6
Finally, add 1 Tbsp anchovy sauce for an extra umami boost. Cut the tofu into small, bite-sized cubes (about 1.5cm) and add them to the soup. Simmer for a short while longer until the tofu is heated through. Avoid overcooking to prevent the tofu from breaking apart. For a bit of a kick, you can add sliced chili peppers (like Korean green chili or red chili) to your preference.
