Spicy and Savory Tofu Doenjang Seaweed Soup
A Delicious Recipe for Spicy and Umami-Rich Tofu Doenjang Seaweed Soup
We’ve prepared a hearty and savory tofu and seaweed soup with a hint of spicy miso flavor. This soup combines the deep, savory taste of doenjang with the soft texture of tofu and the chewy seaweeds.
Main Ingredients- Dried seaweed, for 3 servings (approx. 30g)
- Doenjang (Korean soybean paste) 3 Tbsp
- Seafood stock pack 1 (or anchovy/kelp stock)
- Tofu 1 block (approx. 300g)
- Minced garlic 1 Tbsp
- Enoki mushrooms 1 bundle (optional, approx. 100g)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thoroughly rinse the dried seaweed, dice the tofu into bite-sized cubes, and separate the enoki mushrooms by trimming their base.
Step 2
In a pot, add about 1.5 liters of water and the seafood stock pack. Bring to a boil over medium heat and simmer for about 10 minutes to create a flavorful broth. If using anchovies or kelp, prepare the stock similarly.
Step 3
Soak the dried seaweed in cold water for about 15-20 minutes until softened. Drain the seaweed thoroughly using a sieve, then cut it into manageable pieces (about 3-4 cm). If the seaweed stems are tough, you can remove them.
Step 4
Cut the tofu into approximately 1.5 cm cubes. Cutting them too small might cause them to break apart while cooking, so aim for a consistent, medium size.
Step 5
Ensure the rehydrated seaweed is well-drained. If the pieces are too long, you can trim them further with scissors for easier eating and better integration into the soup.
Step 6
Once the broth has a rich flavor, remove and discard the seafood stock pack (or anchovies/kelp). This step ensures a clear and clean-tasting soup base.
Step 7
Add the drained seaweed to the broth, along with 1 tablespoon of minced garlic. Bring the soup to a boil, then reduce the heat to medium-low and simmer for about 5 minutes until the seaweed is tender.
Step 8
Dissolve 3 tablespoons of doenjang into the soup. It’s best to use a sieve or ladle to break up any clumps and ensure the doenjang is evenly distributed, resulting in a smooth broth. (Tip: For enhanced umami, consider adding a pinch of kelp powder or a splash of fish sauce.)
Step 9
Once the doenjang is fully incorporated, add the diced tofu and enoki mushrooms. Cook for another few minutes until the tofu is heated through and the mushrooms are tender. (Tip: Adding enoki mushrooms adds a delightful texture and depth of flavor to the soup.) Your spicy and savory tofu doenjang seaweed soup is now ready!
Step 10
For more delicious home-style meal ideas, check out these related recipes: [Related Recipes] Korean BBQ Doenjang Stew @6949257, Tuna and Potato Soup @6948788, Beef Seaweed Soup @6944671
