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Spinach Soybean Paste Soup

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

  • Enoki Mushrooms

**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

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