AI-generated imageKorean Chard and Dried Shrimp Doenjang Soup (4 Servings)
A home-style Korean soybean-paste soup with tender Swiss chard and dried shrimp; use prepared anchovy-kelp stock for an easy version.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse the chard thoroughly, trim the hard base and cut into 4 cm pieces. Slice the green onion.
- 02
Bring 1.2 L stock to a boil and dissolve 3 tbsp soybean paste in it.
- 03
Add dried shrimp; when boiling resumes, add the chard and garlic.
- 04
Simmer 5–7 minutes over medium heat until the chard stalks are tender. Add green onion and bring back to a boil.
- 05
Taste before adding any salt: the paste and shrimp are already salty.
Helpful source links
Before you cook
Contains soy, shrimp and fish; check packaged stock labels too. Wash vegetables under running water. Refrigerate in shallow containers within 2 hours at 4°C/40°F or below, use within 3–4 days or freeze, and boil leftover soup well.
Allergens: soy, shrimp, fish
Image & source credits
AI-generated image.
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