Clam and Chard Soybean Paste Stew: A Gentle and Comforting Breakfast Soup
Clam and Chard Soybean Paste Stew: A Gentle and Comforting Breakfast Soup
Easy Recipe for Clam and Chard Doenjang Guk, A Healthy Soup Dish Kids Will Love
Introducing a recipe for a savory chard and clam soybean paste stew, made with fresh, plump clams that are in season. The harmonious blend of tender chard and refreshing clams makes this a light yet satisfying breakfast soup, perfect for both adults and children. We’ve enhanced the deep flavor using a traditional anchovy broth as the base.
Main Ingredients- 350g Fresh Chard
- 200g Frozen Clams (use directly without thawing)
- 1/2 block Firm Tofu
- 1 Tbsp Store-bought Soybean Paste (Doenjang)
- 1/2 Onion
- 1 Green Chili Pepper (optional)
- 5 cups Anchovy Broth (approx. 1L)
- A small bunch of Scallions
- 1/2 tsp Minced Garlic
Cooking Instructions
Step 1
First, wash the chard thoroughly. Separate the leaves from the stems. Chop the leaves into bite-sized pieces (about 3-4 cm) and peel the stems before slicing them thinly. Prepare the frozen clams to be used directly, without thawing. (No thawing process needed!)
Step 2
In a pot, pour in 5 cups of anchovy broth and dissolve 1 tablespoon of soybean paste, mixing well. It’s important to break up any clumps of soybean paste so it dissolves smoothly. (If you prefer a spicier kick, you can add a little gochujang to your taste.)
Step 3
Once the soybean paste broth begins to boil, add the prepared chard leaves and stems, sliced onion, and the frozen clams (without thawing). If you like a bit of heat, add the thinly sliced green chili pepper at this stage.
Step 4
When the chard has softened and become tender, add the cubed tofu, chopped scallions, and 1/2 teaspoon of minced garlic. Let it simmer for another moment until everything is well combined. Stir gently to prevent the tofu from breaking apart. Once all ingredients are harmoniously blended, your delicious clam and chard soybean paste stew is ready!
