Aromatic Spring Delight: Clam and Field Mustard Green Soybean Paste Soup
Aromatic Spring Delight: Clam and Field Mustard Green Soybean Paste Soup
How to Make Delicious Soybean Paste Soup with Field Mustard Greens and Clams
Field mustard greens (Naengyi) are a quintessential spring vegetable, typically in season from March to April. While they used to be foraged from mountains and fields, they are now easily available in markets year-round thanks to greenhouse cultivation. Known for their unique fragrant aroma, they are a representative spring ingredient rich in protein, vitamins, and minerals, aiding in energy recovery. Let’s make a hearty soybean paste soup with these wonderful greens.
Main Ingredients- Fresh Field Mustard Greens (Naengyi): 150g (after trimming)
- Daikon Radish: 30g (thinly julienned)
- Green Onion: a small amount (sliced diagonally)
- Red Chili Pepper: a small amount (thinly sliced diagonally)
- Raw Soybean Flour: 2 Tbsp (for a nutty flavor and thicker broth)
- Fresh Clams: 1 pack (approx. 200-300g)
- Broth: 800ml (anchovy-kelp broth or rice water recommended)
Seasoning- Soybean Paste (Doenjang): 1 Tbsp (for a savory base)
- Gochujang (Red Chili Paste): 1/3 Tbsp (for umami and mild spice)
- Minced Garlic: 1 Tbsp (enhances aroma!)
- Soup Soy Sauce or Fish Sauce: 1 Tbsp (for adjusting saltiness and umami)
- Soybean Paste (Doenjang): 1 Tbsp (for a savory base)
- Gochujang (Red Chili Paste): 1/3 Tbsp (for umami and mild spice)
- Minced Garlic: 1 Tbsp (enhances aroma!)
- Soup Soy Sauce or Fish Sauce: 1 Tbsp (for adjusting saltiness and umami)
Cooking Instructions
Step 1
Here are all the ingredients for this recipe. The 150g of field mustard greens is the weight after they have been trimmed and cleaned.
Step 2
It’s crucial to purge the sand from fresh live clams. Prepare a light saltwater solution (about 1 Tbsp salt per 2 cups of water). Place the clams in the saltwater and let them purge for 30 minutes to 1 hour in a dark place. The clams will open their shells and release impurities. Gently shake the container once during this time to help the purging process.
Step 3
A good broth is the foundation of a delicious soup! Prepare a broth by simmering anchovies and kelp, or use rice water (the milky water from rinsing rice). Having about 800ml of broth ready will speed up the cooking process.
Step 4
Thinly julienne the daikon radish; it adds a refreshing sweetness to the soup. Also, slice the green onion diagonally and the red chili pepper thinly on an angle for a bit of heat and color.
Step 5
Freshness is key for fragrant field mustard greens! Remove any wilted or mushy leaves. Gently scrape off any remaining dirt from the root ends with the back of a knife, or cut larger roots into 2 or 4 pieces. Rinse them thoroughly under running water to remove all soil. Then, soak the greens in water with 1-2 tablespoons of vinegar for about 15-20 minutes. This step helps reduce any bitterness and ensures they are cleaner. Finally, rinse them again under cold running water and drain.
Step 6
It’s a good idea to briefly blanch the cleaned field mustard greens. Place them in boiling water for just 30 seconds to 1 minute, then immediately rinse them under cold water. This process brightens their color and prevents them from tangling in the soup, making them easier to eat when cut into bite-sized pieces (about 2-3 cm). Cutting them too long can make them awkward to consume.
Step 7
To add a delightful nutty flavor, add 2 tablespoons of raw soybean flour to the blanched and cut field mustard greens. Gently massage the greens to coat them evenly with the flour. This secret ingredient will make the soup wonderfully nutty and smooth when cooked.
Step 8
Now, let’s start cooking the soup! Pour the prepared 800ml of broth into a pot. Sift 1 tablespoon of soybean paste through a fine-mesh sieve into the broth. This method ensures the paste dissolves smoothly without any coarse lumps, resulting in a creamier texture. Discard any large solids left in the sieve, but if there are small, fine bits, they can be added back to the pot. Stir in 1/3 tablespoon of gochujang for added umami and a hint of spice.
Step 9
Once the soybean paste broth begins to boil, add the julienned daikon radish and the field mustard greens coated with raw soybean flour. Cook them together until the radish becomes translucent and tender.
Step 10
When the radish is cooked and the soup returns to a boil, add the purged clams, 1 tablespoon of minced garlic, and the diagonally sliced green onions. Let it simmer briefly until the clams open and are cooked through. Be careful not to overcook, as the clams can become tough.
Step 11
Finally, add the red chili pepper for color. Adjust the seasoning by adding 1 tablespoon of soup soy sauce or fish sauce. The amount of salt needed may vary depending on the saltiness of your soybean paste. Add more if needed, or omit if the soup is already seasoned to your taste. Adjusting the flavor to your preference is key.
Step 12
Voila! The ‘Clam and Field Mustard Green Soybean Paste Soup’ is ready, featuring a wonderful harmony of fragrant greens, nutty soybean flour, and refreshing clams. The slightly bitter aroma of the greens, the nuttiness of the soybean flour, and the briny sweetness of the clams create a deeply savory and delicious broth. This irresistible soup will have you finishing your rice in no time. Give it a try!
