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Doenjang-guk with Tofu & Spinach | Warming Korean Soup
(0)
20 min
Quick
Gurkerl Küche
Wärmende koreanische Sojabohnenpasten-Suppe mit zartem Tofu, aromatischen Shiitake-Pilzen und frischem Blattspinat. Ein wohltuender, schneller Herbst-Klassiker nach Doenjang-guk-Art.
Preparation method
Preparation
Gently pat the plain tofu dry and cut it into approx. 2 cm cubes. Clean the shiitake mushrooms and slice them thinly. Thoroughly wash the fresh leaf spinach and let it drain. Wash the spring onions and slice them into thin rings, keeping the white and green parts separate. Peel and finely chop the garlic cloves.
Cooking
Bring the vegetable broth to a boil in a medium pot. Reduce the heat slightly so that the broth simmers gently. Dissolve the miso paste (or doenjang) in a small ladle with a little hot broth until smooth, then stir it completely into the pot.
Add the shiitake mushrooms, chopped garlic cloves, and white spring onion rings to the broth and simmer gently for about 4 to 5 minutes, until the mushrooms are tender and aromatic.
Chef's tip
Do not let the miso paste or doenjang boil, but only let it steep gently in the hot broth to preserve its full, delicate umami flavor.
For extra heat, a pinch of chili flakes (gochugaru) can be stirred in to taste.
Ingredients
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