Chamnamul Dubu-guk (Korean Pimpinella Tofu Soup)

Wash 90 g chamnamul under running cold water, swishing to remove grit.

Shake off excess water, trim any tough ends, and cut the stems and leaves into 5 cm lengths so they wilt evenly at the end.

Cut 180 g firm tofu into 2 cm cubes and let it drain briefly in a sieve.

Move the pieces gently, because broken tofu clouds the clear broth and absorbs seasoning unevenly.

Pour 850 ml anchovy-kelp stock into a pot and bring it to a full boil over high heat.

Add 0.5 tbsp minced garlic, then boil about 1 minute until the sharp raw smell softens.

Slide in the tofu, lower to medium heat, and simmer gently for 4 minutes.

Keep the surface bubbling lightly rather than rolling hard, so the tofu absorbs broth without breaking apart.

Season first with 1 tbsp soup soy sauce, taste the broth, then adjust with 0.3 tsp salt.

Add the salt gradually, because the stock and soy sauce already carry savoriness and salinity.

Add the chamnamul and 0.5 stalk sliced green onion, then simmer only 1 minute.

When the greens are bright and just wilted, finish with 0.1 tsp black pepper and serve immediately.