Community recipe

Spinach Soybean Paste Soup

Name: Spinach Soybean Paste Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Spinach (Washed thoroughly); 200 g Tofu (Cubed); 40 g Korean green onion (Sliced diagonally); 2.5 tbsp Doenjang (Korean soybean paste); 1 tsp Minced garlic; 1200 ml Anchovy broth; 500 g Manila clams; 1 tsp Fish sauce (For final seasoning, add a little if needed); 100 g Onion (Sliced)

A light and savory soup made with spinach and tofu simmered in a soybean paste broth

Base: 4 servings
30 min
5 steps
219 kcal a serving

Translated automatically from 한국어. Read the original

Ingredients

Servings

300 gSpinach (Washed thoroughly)
200 gTofu (Cubed)
40 gKorean green onion (Sliced diagonally)
2.5 tbspDoenjang (Korean soybean paste)
1 tspMinced garlic
1200 mlAnchovy broth
500 gManila clams
1 tspFish sauce (For final seasoning, add a little if needed)
100 gOnion (Sliced)

Steps

1
Pour the anchovy broth into a pot, dissolve the doenjang in it, and bring to a boil.
2
Once it begins to boil, add the spinach, Manila clams, onion, and minced garlic.
3
Boil for 3 to 4 minutes until the spinach has wilted.
4
Add the tofu and boil for another 1 to 2 minutes, then add the finely chopped Korean green onion and let it cook.
5
Season to taste with fish sauce.