AI-generated imageSpinach and Tofu Doenjang Soup Without Clams (2 Servings)
A simple Korean spinach-and-tofu soybean-paste soup made with water instead of clam or anchovy stock. A practical seafood-free home-meal variation.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Separate spinach leaves and stems; remove soil and rinse several times under running water. Drain and halve long pieces.
- 02
Cut 150 g tofu into bite-size cubes, thinly slice the onion and finely cut the green onion.
- 03
Put 650 mL water and 1 tbsp doenjang into a pot and dissolve the paste evenly.
- 04
Bring to a simmer, add the onion and cook over medium heat until it softens and turns translucent.
- 05
Add tofu and 1/2 tsp minced garlic. Simmer until the tofu is hot all the way through.
- 06
Add the spinach and cook after the broth returns to a simmer until the stems are tender. Avoid prolonged boiling.
- 07
Add the green onion and bring to a brief boil. Taste; add up to 1/2 tsp soup soy sauce only if necessary, then serve hot.
Helpful source links
Before you cook
Wash soil from spinach thoroughly under running water. Follow the tofu package's storage guidance. Doenjang and soup soy sauce contain soy and may contain wheat; check the label. Refrigerate leftover soup in shallow containers within 2 hours at 4°C or below, use within 3–4 days or freeze; reheat to 74°C.
Allergens: 대두(된장·두부·국간장), 밀(된장·국간장 제품별 확인)
Image & source credits
AI-generated image.
Easy meals, made simple
Easy Korean Potato and Egg Soup (2 Servings)
A light Korean home soup that simmers potatoes before adding fully cooked ribbons of egg and scallions; it needs no meat, tofu or glass noodles.
Perilla-Seed Doenjang Soup with Blanched Napa Greens and Tofu (2 Servings)
A mild Korean home-style soup made with ready-blanched outer napa cabbage leaves, fermented soybean paste (doenjang), tofu and ground perilla seeds. Simmer the greens until tender, then finish with tofu and perilla powder.
