Spinach Soybean Paste Soup
Spinach Soybean Paste Soup is a regular on our weekly rotation because it’s one of Taylor’s favorite soups (a close second to seaweed soup). I didn’t even realize I never posted a recipe because I make it so often until I received so many messages asking for the recipe.
This soup is one of the easiest soups to make and I love that there are many different variations of this soup. You can use cabbage, onions, and mushrooms, zucchini, kale, chard, and even add tofu. It all depends on what I have in the fridge, but I usually will always have spinach, tofu, zucchini, and onion and mushrooms readily available (all staples in Korean cuisine) which makes it something I can whip up in minutes.
The following recipe yields about 4-5 servings
6-8 large dried anchovies
2-3 pieces of dried kelp
5 cups of spinach
7 cups of water
1 small onion
2 large Tbsp Soybean Paste
1/2 Tbsp minced garlic
2 cups of diced zucchini
4 oz diced tofu
**You can easily adjust the amount of soybean paste that you want to use based on your preference.**
Add the water to a pot and place over high heat. Add dried anchovies and bring to a boil.
Wash and trim spinach
Cut Zucchini into 1/2 inch cubes
Slice onion into 1/2 inch pieces
Once water comes to a boil, dissolve soybean paste into water (you can also use a sifter). Also add minced garlic at this time.
Add zucchini, spinach, onions, and tofu and let cook over medium heat for about 3 minutes.
Add enoki mushrooms and cook for an additional minute.
Remove from heat & serve with rice!
Hope you and your littles enjoy it as much as Tay does!
Su & Tay