Geundae-guk (Korean Swiss Chard Doenjang Soup with Tofu)

Rinse 200 g Swiss chard under running water, shaking the leaves to remove grit, then drain well.

Cut it into 4 cm pieces, separate stems from leaves, and split thick stems lengthwise for even cooking.

Pour 500 ml anchovy broth into a pot and bring it to a boil over high heat.

Once it boils, reduce to medium heat so the broth stays active without reducing too quickly.

Set 2 tbsp doenjang in a fine strainer and press it into the hot broth with a ladle.

Stir until no clumps remain and the broth turns evenly amber brown.

Add the Swiss chard stems first and simmer over medium heat for about 1 minute.

When the stems brighten in color and the edges look slightly translucent, add the leaves.

Cut 100 g tofu into 2x2 cm cubes and add it to the pot containing the leaves.

Simmer for about 2 minutes, just until the leaves wilt and the tofu is heated enough to move gently in the broth.

Add 1 teaspoon of minced garlic and boil for 30 more seconds.

Turn off the heat and serve once the doenjang is evenly dispersed and before the chard leaves become too soft.