Spring Greens and Tofu Soybean Paste Soup
A Refreshing and Nourishing Soup Perfect for Breakfast
Enjoy the delicate flavor of spring vegetables in this comforting Tofu Soybean Paste Soup. Featuring tender spring greens and soft tofu in a savory broth, this soup is an ideal, light yet filling choice to start your day. Its clean taste makes it a perfect companion to rice.
Main Ingredients- 300g Spring greens (e.g., ‘Bomdong’), washed thoroughly
- 1/2 block Tofu, cut into bite-sized cubes
- 1 Tbsp Soybean paste (Doenjang)
- 1 Green chili pepper, finely chopped (optional, for a touch of heat)
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
First, let’s prepare a delicious broth for the soup. In a pot, combine 500ml of water with 5-7 dried anchovies (or a piece of kelp). Bring to a boil and then simmer over medium heat for about 10 minutes to create a clear, savory broth. Remove the anchovies or kelp, keeping only the broth. (You can also use plain water if you prefer not to make a separate broth.)
Step 2
While the broth is simmering, let’s prepare the spring greens. Separate the ‘Bomdong’ leaves and wash them thoroughly under running water to remove any dirt or grit. Gently squeeze out excess water, then chop them into manageable pieces, about 3-4 cm long. Cutting them into appropriate sizes prevents them from becoming too messy when the soup is stirred.
Step 3
Once the broth is boiling vigorously, add 1 tablespoon of soybean paste. It’s best to dissolve the paste by placing it in a fine-mesh sieve over the pot and gently stirring it into the broth with a ladle. Ensure it dissolves completely without clumps. Once the broth with dissolved soybean paste comes back to a rolling boil, add the prepared spring greens and cook for just 2-3 minutes. This brief cooking time will keep the greens pleasantly crisp.
Step 4
As the soup boils, some foam may rise to the surface. Skim off this foam using a spoon. Removing the foam contributes to a cleaner, clearer broth with a more refined flavor.
Step 5
After the spring greens have softened slightly, carefully add the cubed tofu. Gently place the tofu into the soup to prevent it from breaking apart. Let the soup simmer for a little longer with the tofu. If you enjoy a hint of spice, now is the time to add the finely chopped green chili pepper. It will add a pleasant kick to the soup.
Step 6
Once the tofu has simmered briefly, stir in 1/2 tablespoon of minced garlic. Give it one final gentle simmer to incorporate the aroma and flavor. This final addition of garlic preserves its fresh pungency and enhances the overall taste. Your Spring Greens and Tofu Soybean Paste Soup is now ready!
Step 7
Ladle the hot, freshly made Spring Greens and Tofu Soybean Paste Soup into bowls. Enjoy the delightful combination of crisp spring greens, soft tofu, and savory soybean paste. It’s a healthy and satisfying soup that’s perfect for any meal, especially breakfast!
