Perilla-Seed Doenjang Soup with Blanched Napa Greens and Tofu (2 Servings)

Wash your hands. Rinse the ready-blanched cabbage greens, squeeze gently and cut into 3–4 cm lengths. Do not replace with raw greens without blanching them first.

Toss the greens with 15 g of doenjang and all 6 g of minced garlic.

Reserve 50 ml of the stock while cool. Bring the remaining 600 ml to a boil. Cut the tofu into 1.5 cm cubes and slice the green onion.

Add the seasoned greens to the boiling stock and simmer over medium heat for about 10–12 minutes, stirring occasionally, until the leaves are tender.

Dissolve the remaining 10 g of doenjang in a ladleful of hot broth, return it to the pot and add the tofu. Simmer for about 3 minutes.

Whisk 16 g of ground perilla seeds into the reserved 50 ml of cool stock until smooth. Pour it into the pot and stir while simmering for 2–3 minutes until lightly thickened.

Add the green onion and simmer for about 1 more minute. Taste; if too salty, add a little water and bring back to a boil. Serve hot.