Korean Shepherd's Purse Soup
Naengi-guk is the quintessential Korean spring soup, built on anchovy-kelp stock with doenjang and fresh shepherd's purse. The stock provides a clean umami backbone, and the doenjang is dissolved through a strainer to keep the broth smooth rather than cloudy. Diced tofu simmers until warmed through, and the naengi goes in during the last few minutes - just long enough to soften but not so long that its wild, earthy fragrance dissipates. The herb's slightly bitter edge plays against the fermented depth of the soybean paste, creating a flavor that is unmistakably seasonal. Soup soy sauce and garlic adjust the seasoning. In Korea, the appearance of naengi-guk on the dinner table is one of the surest signs that winter has finally loosened its grip.
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Instructions
- 1
Trim and wash shepherd's purse thoroughly, then cut into 4 cm pieces.
- 2
Bring anchovy stock to a boil and dissolve doenjang through a strainer.
- 3
Add minced garlic and soup soy sauce for base seasoning.
- 4
Add diced tofu and simmer for 3 minutes.
- 5
Add shepherd's purse and cook briefly for 2-3 minutes to preserve aroma.
- 6
Add green onion, adjust salt, and turn off the heat.
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Nutrition (per serving)
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