Savory Perilla Seed and Spinach Doenjang Soup
Savory Perilla Seed and Spinach Doenjang Soup
Rich and Nutty Perilla Seed Spinach Doenjang Soup: A Comforting Bowl!
My husband mentioned that the spinach doenjang soup he had at a restaurant wasn’t very good, and he missed the one I make. So, I decided to whip up this comforting bowl for him! This soup combines the nutty richness of perilla seeds, the freshness of spinach, and the savory depth of doenjang (fermented soybean paste), making it a delightful accompaniment to a warm bowl of rice. It’s surprisingly easy and quick to make, perfect for busy days!
Main Ingredients- 1 bunch fresh spinach (approx. 300g)
- 8 frozen shrimp (or fresh shrimp)
- 3 dried shiitake mushrooms
- 4 tablespoons whole perilla seeds (or 3 tablespoons ground perilla powder)
Seasoning & Broth- 3 tablespoons doenjang (fermented soybean paste) (homemade or store-bought)
- 1 tablespoon guk-ganjang (Korean soup soy sauce)
- 1 tablespoon anchovy extract (for extra umami!)
- Pinch of black pepper
- 6 cups water (approx. 1.2L)
- 3 tablespoons doenjang (fermented soybean paste) (homemade or store-bought)
- 1 tablespoon guk-ganjang (Korean soup soy sauce)
- 1 tablespoon anchovy extract (for extra umami!)
- Pinch of black pepper
- 6 cups water (approx. 1.2L)
Cooking Instructions
Step 1
First, soak the 3 dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Remove the stems and slice the mushrooms into bite-sized pieces (usually cut into 2-3 sections). Don’t discard the soaking water; it will be used as part of the broth for the soup. (Tip: If you don’t have dried shiitake mushrooms, you can omit this step or use 1 fresh shiitake mushroom.)
Step 2
Trim the root ends of the spinach and wash it thoroughly under running water 2-3 times. If the spinach leaves are large or the stems are thick, cut them into 2-3 pieces for easier eating.
Step 3
In a pot, combine the shiitake mushroom soaking water (about 2 cups) and 4 cups of fresh water. Bring it to a boil. Once boiling, add the 3 tablespoons of doenjang. It’s best to place the doenjang in a sieve and dissolve it in the water gradually to ensure a smooth and clear broth. Stir gently with a ladle or spatula until fully dissolved.
Step 4
Once the doenjang is well dissolved, add the sliced shiitake mushrooms and the 8 frozen shrimp. Let it simmer. The shrimp will cook and add a lovely seafood flavor to the soup. (Tip: Rinsing frozen shrimp under cold water before adding can enhance their flavor.)
Step 5
While the shrimp are cooking (turning pink), prepare the perilla seeds. Place 4 tablespoons of whole perilla seeds in a blender with 1/2 cup of water and blend until smooth. You can strain this mixture to use only the liquid, or add the blended perilla pulp directly to the soup. (Tip: If you have perilla powder, you can skip this grinding step and use about 3 tablespoons of the powder at the end. Using freshly ground perilla seeds will result in a richer, nuttier flavor and aroma.)
Step 6
Taste the broth and add 1 tablespoon of guk-ganjang (Korean soup soy sauce). This helps to balance the saltiness of the doenjang and adds another layer of umami. (Tip: The amount of soy sauce needed can vary depending on the saltiness of your doenjang. Taste the soup after adding the guk-ganjang and adjust the seasoning with more soy sauce or a pinch of salt if necessary.)
Step 7
When the soup comes back to a boil, add the prepared spinach and a pinch of black pepper. Spinach cooks quickly, so let it simmer for just about 1 minute after adding to avoid making it mushy.
Step 8
Stir in the blended perilla mixture (or perilla powder) and mix well. Avoid boiling the soup for too long after adding the perilla, as its delicate nutty flavor and aroma can dissipate.
Step 9
Finally, add 1 tablespoon of anchovy extract to refine the overall taste of the soup. (Tip: If you don’t have anchovy extract, fish sauce or tuna extract can be used as substitutes. Again, taste and adjust the seasoning according to your preference.)
Step 10
Let the soup simmer for just a moment longer for all the flavors to meld together. It’s important not to overcook it, so the fresh taste of the ingredients is preserved. Keep an eye on the heat to prevent the soup from boiling over.
Step 11
Ladle the finished, savory perilla seed and spinach doenjang soup into warm bowls. Enjoy this comforting and hearty meal!
Step 12
For more delicious recipes, check out this refreshing and tangy seasoned spinach recipe! → @6901928
