Spinach and tofu soup
Origin of the recipe
Spinach is an excellent source of vitamins and beneficial microelements, especially iron and calcium. Tofu, also known as "bean curd," is a very popular ingredient in Far Eastern cuisine and an excellent source of protein. Try this anchovy broth soup with spinach, tofu, and Doendiang soybean paste—a lighter version of the classic Korean soup, Doendiang Teegae.
What do you need for cooking?
Ingredients
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Spinach
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Tofu
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Green onions
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Garlic
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Anchovy broth
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Water
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Twendian soybean paste
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- shoulder blade
Step-by-step recipe
Step 1:
Dissolve 1 tablespoon of granulated anchovy broth in 1 liter of warm water, pour into a saucepan and bring to a boil.
Step 2:
Add 2 tablespoons of Twendian soybean paste and stir.
Step 3:
Cut 250 grams of firm tofu into strips and add to the soup along with 100 grams of fresh spinach.
Step 4:
Reduce heat to medium, bring back to a boil and simmer for 10 minutes.
Step 5:
Slice the white parts of two green onions into rings, add to the soup along with two crushed cloves of garlic and cook for another 2 minutes.
Step 6:
Serve the soup hot, checking the amount of salt to taste.
Cooking tips
For this soup, you should use firm tofu – silken tofu will fall apart in the soup.
Soybean paste and granulated anchovy broth can be purchased from Asian grocery stores online.
It is better to cook the soup covered with a lid.
