Korean Swiss Chard Doenjang Soup with Dried Shrimp (3 servings)

Wash grit from the Swiss chard. Remove tough stem fibers, separate stems and leaves, and cut into 3–4 cm pieces.

Bring 900 ml water and dried shrimp to a boil. Dissolve the doenjang through a sieve so it mixes evenly.

Add the Swiss chard stems first and simmer over medium heat until they begin to soften.

Add the chard leaves and garlic. Simmer until leaves wilt fully and the stems are tender enough to eat.

Add green onion and simmer briefly. Taste for saltiness; add a little water if too salty and serve hot.