Spinach Tofu Soybean Paste Soup
Spinach Tofu Soybean Paste Soup
Two Dishes from One Bunch of Spinach – Single-Serving Spinach Tofu Soybean Paste Soup
I had the chance to visit a new grocery store with a friend who’s a devout churchgoer. It was a store in Mississauga, and oh my! It was so spacious, with items neatly displayed with ample room, making it feel wonderfully uncrowded – just my style! While colorful cauliflower, broccoli, and rare pearl eggplants caught my eye, I enjoyed my time browsing the vegetables. As I strolled, I spotted spinach that was short and plump, resembling Korean spinach, even though it was at a Canadian supermarket! Here, baby spinach is mostly used for salads, so the delicate, leafy kind is predominant. It’s rare to find short, plump spinach like this, even in Korean markets. Despite it being dirt-covered, and not being a huge spinach fan myself, I couldn’t resist grabbing a bunch!
Then, it sat in the fridge for a few days… I started preparing the spinach only after noticing the ends were slightly softening. Since I’m the only one who eats spinach at home, I decided to make soup and a side dish with the entire bunch, creating a perfect single-serving meal! This should earn me some spinach love!
This recipe focuses on using that short, plump spinach, which is harder to find even in Korean grocery stores, creating a delicious soybean paste soup with a different charm than delicate baby spinach. The deep flavor of anchovy broth, the savory richness of soybean paste, and the freshness of spinach combine to create a satisfying and comforting meal. The added softness of tofu makes it nutritionally balanced. I’ve included detailed steps so even beginner cooks can easily follow along.
Main Ingredients- Spinach 1/2 bunch (approx. 200g)
- Anchovy Broth 3 cups (720ml)
- Soybean Paste (Doenjang) 2 Tbsp (30g)
- Tofu 1/4 block (approx. 100g)
- Minced Garlic 1 Tbsp (15g)
- Red Chili Pepper 1 (for garnish, optional)
- Green Chili Pepper 1 (optional, for spicy kick)
- Green Onion, a small amount (for garnish, optional)
- Salt 1/4 tsp (5g, or to taste)
Cooking Instructions
Step 1
First, prepare a flavorful anchovy broth. In a pot, add 1 liter of water, 5-6 dried anchovies (with guts and backbone removed), and a 5x5cm piece of dried kelp (dashima). Simmer for about 15 minutes to extract a rich broth. (Using a variety of ingredients like dried shiitake mushrooms, dried chilies, dried shrimp, or dried pollack can create an even deeper umami flavor.)
Step 2
Prepare the vegetables and tofu for the soup. Thinly slice the red chili pepper and green chili pepper (optional) on an angle. Slice the green onion similarly. Cut the tofu into bite-sized cubes, about 1.5cm, and set aside.
Step 3
Wash the fresh spinach thoroughly. Bring a pot of water to a boil, add 1/2 tsp of salt, and submerge the spinach by its roots for a very brief 30-40 seconds. This quick blanching helps retain the spinach’s nutrients and its crisp texture, so avoid overcooking.
Step 4
Immediately transfer the blanched spinach to a bowl of cold water to cool it down. This step helps maintain the spinach’s vibrant green color and enhances its crispness.
Step 5
Once cooled, gently squeeze out as much water as possible from the spinach using your hands. Then, cut it into manageable pieces, about 3-4cm long. Cutting them too long might make them difficult to pick up from the soup.
Step 6
Place the squeezed spinach in a bowl and add 2 Tbsp of soybean paste. Gently massage the spinach with your hands to evenly coat it with the paste. This helps the soybean paste subtly infuse into the spinach, developing a richer flavor.
Step 7
Pour 3 cups (720ml) of the prepared anchovy broth into a pot and bring it to a simmer over medium heat. Once it boils, slightly reduce the heat.
Step 8
When the broth is boiling, add the soybean paste-coated spinach and 1 Tbsp of minced garlic. Use a spoon to dissolve the soybean paste thoroughly, ensuring no clumps remain. Let it simmer for 1-2 minutes to allow the spinach flavor to infuse into the broth.
Step 9
As the soup comes to a boil again, add the cubed tofu, sliced red chili pepper, green chili pepper (optional), and green onion.
Step 10
Simmer for another 1-2 minutes, just until the tofu and vegetables are cooked through. This completes your delicious Spinach Tofu Soybean Paste Soup. Be careful not to overcook, as the tofu might break apart or the spinach can become mushy.
Step 11
Finally, taste the soup and adjust the seasoning with salt if needed. Since soybean paste varies in saltiness, start with 1/4 tsp (5g) and taste. You can add up to 1/2 tsp (10g) depending on your preference. This final touch ensures a perfectly balanced and savory soup.
