Korean Shepherd's Purse Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The roots of shepherd's purse carry an earthy, mineral smell and the leaves a mild bitterness.
Read more
Cutting both and mixing them evenly before cooking spreads each flavor through the pot. Pressing the doenjang through a sieve keeps the anchovy stock clear while still giving it fermented depth.
Ingredients
Instructions
- 1
Trim 180 g shepherd's purse carefully, scraping soil from between the roots with the tip of a knife.
Rinse several times until the water runs clear, drain well, and cut into 4 cm lengths.
- 2
Cut 200 g firm tofu into bite-size cubes and slice 40 g green onion thinly.
Keep the prepared shepherd's purse separate from the tofu so it can be added only at the end.
- 3
Pour 1200 ml anchovy stock into a pot and bring it to a boil over medium heat.
Once it boils, lower the heat and rub 2 tbsp doenjang through a strainer to keep the broth clear.
- 4
Add 1 tbsp minced garlic and 1 tbsp soup soy sauce, then simmer gently for about 2 minutes.
Skim off any foam that rises so the broth stays clean rather than cloudy.
- 5
Add the tofu and simmer over medium-low heat for 3 minutes, just until the cubes are heated through.
Avoid hard stirring, and gently nudge them with a ladle so they do not break apart.
- 6
Add the shepherd's purse and cook only 2 to 3 minutes, until the leaves turn darker green and soften slightly.
Add green onion, adjust with about 0.5 tsp salt to taste, and turn off the heat.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)
anchovy stock, firm tofu
Korean Pollack Roe Tofu Stew
anchovy stock, firm tofu
Korean Kimchi Mandu Jjigae (Kimchi Dumpling Stew)
anchovy stock, firm tofu