Spring Delight: Refreshing Wild Chive Doenjang Soup
Soothe Your Stomach with Spring’s Best: A Clear and Flavorful Wild Chive Doenjang Soup
What’s better for breakfast than a meal that’s easy on your stomach? Especially when you’re feeling queasy from rich foods or recovering from a night out, a refreshing bowl of doenjang (fermented soybean paste) soup is the perfect remedy. This recipe features wild chives for a bright, non-salty, and invigorating soup. We hope you enjoy this taste of spring! Happy New Year!
Soup Base Ingredients
- 1.3L Anchovy-Kelp Broth (prepare by boiling 5 anchovies and a piece of kelp for 10-12 minutes)
- 3 Tbsp homemade doenjang (fermented soybean paste)
- 1/2 Tbsp minced garlic
- 1 tsp shiitake mushroom powder
- 1 tsp dried shrimp powder
Main Ingredients
- 1 block soft tofu (about 300g)
- 1/2 to 2/3 medium onion
- 1 medium potato
- 3 Tbsp wild chives (trimmed and roughly chopped)
- 1-2 Korean chili peppers (optional, adjust to taste)
- 1 block soft tofu (about 300g)
- 1/2 to 2/3 medium onion
- 1 medium potato
- 3 Tbsp wild chives (trimmed and roughly chopped)
- 1-2 Korean chili peppers (optional, adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the ingredients for your soup. Slice the tofu into bite-sized pieces, about 0.7-1 cm thick. Peel the potato, wash it thoroughly, and cut it into half-moon or cubed shapes, also around 0.7-1 cm thick. Slice the onion similarly. Finely chop the Korean chili peppers if you’re using them. Wash the wild chives carefully under running water, trim the roots slightly, and then chop them into roughly 2-3 cm lengths. Having all your ingredients prepped will make the cooking process much smoother.
Step 2
Let’s create a flavorful foundation for our doenjang soup. In a pot, add 1.3L of water. Bring it to a boil over high heat with 5 anchovies and a piece of kelp (about 5×5 cm). Once the water boils, remove the kelp. Continue to boil for another 10-12 minutes to extract a rich flavor from the anchovies, then strain them out. You now have a clear and delicious anchovy-kelp broth.
Step 3
Now, let’s assemble the soup! Once the broth is boiling, use a sieve to dissolve the homemade doenjang into the hot liquid, ensuring there are no lumps. Once the doenjang is well combined, add the minced garlic, sliced tofu, onion, and potato. Reduce the heat to medium and let it simmer gently for about 4 minutes, allowing the ingredients to cook through. Make sure the potatoes are tender.
Step 4
Finally, it’s time to add the elements that bring fresh aroma and a touch of spice. Add the roughly chopped wild chives and the finely chopped Korean chili peppers (if using) to the pot. Wild chives lose their vibrant aroma if overcooked, so simmer for just 1-2 more minutes after adding them. This brief cooking time will infuse the soup with their delicate flavor while keeping them slightly crisp. Your delicious wild chive doenjang soup is ready!
Step 5
Enjoy a hearty and refreshing meal with this warm, savory bowl of wild chive doenjang soup. Its mild saltiness makes it a pleasure to eat, and it’s perfect for when you need a comforting dish. We wish you many happy meals!
