Korean tofu soup with spinach and doenjang
5min
10min
15min
Doenjang is a Korean paste made from fermented soybeans. It is somewhat similar to miso, but has a very own, distinctive flavor. Doenjang is best known from the dish Doenjang Jjigae, a famous and delicious Korean stew. The soup in this has some similarities, but is much quicker to prepare and easier to make.
This recipe is from Caroline Hwang's Korean food made easy ️. Although this book also covers many dishes with meat and fish, it also includes many recipes that are plant-based by themselves. Unlike The Korean Vegan cookbook ️ by Joanne Lee Molinaro, which features only vegan recipes , the recipes in Korean food made easy are often a lot simpler to prepare and require much less ingredients . This soup examplifies that perfectly.
ingredients
Preparation
In a large saucepan, bring the bouillon to a boil. Stir in the doenjang until completely dissolved
Add the tofu, soy sauce and garlic and simmer 5 minutes
Add the spinach and cook with it about 2 minutes until shrunken. Season with pepper and salt
Divide the soup among 4 bowls. Garnish with the spring onion
