AI-generated imageKorean Radish and Fried-Tofu Doenjang Soup (2 Servings)
A mild Korean doenjang soup made with matchstick-cut radish and unseasoned fried tofu in dried anchovy and kelp broth. Soybean paste and tofu distinguish it from perilla radish soup.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse radish and scallion under running water. Trim damaged radish and cut into thin, about 3 mm, strips. Slice the scallion.
- 02
Prepare unseasoned fried tofu according to its package instructions and cut it into 1 cm strips. Do not use sweet seasoned inari-tofu sheets.
- 03
Put 700 mL water, 8 dried anchovies, and kelp in a pot. After boiling begins, remove kelp in about 3 minutes, then simmer anchovies another 5–7 minutes before removing them.
- 04
Dissolve 1 tablespoon doenjang in a ladle of broth and return to the pot. Add radish and simmer over medium heat until tender and translucent.
- 05
When radish is tender, add fried tofu and garlic. Submerge all the tofu strips in the broth and simmer about 3 minutes until hot throughout.
- 06
Season with 1 teaspoon of Korean soup soy sauce and taste. Saltiness varies by brand, so taste before adding any extra salt.
- 07
Add scallion, return briefly to a boil, and turn off heat. Check that radish is tender and tofu strips are thoroughly heated; serve immediately.
Helpful source links
Before you cook
Rinse vegetables and keep utensils clean. Check soy (paste/tofu), fish (anchovies), and wheat that may be in packaged paste, sauce, or tofu. Refrigerate leftovers in shallow containers within 2 hours at 4°C/40°F or below; eat within 3–4 days or freeze. Bring soup to a boil when reheating. Vegetable broth changes the flavor; always check the other ingredients' allergen labels.
Allergens: SOY (doenjang and fried tofu), FISH (anchovy broth), WHEAT (check labels on doenjang, soup soy sauce, and fried tofu)
Image & source credits
AI-generated image.
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