Korean Spinach Soybean Paste Soup

Trim the root ends from 180 g spinach, then wash it in two or three changes of cold water until no grit remains.

Drain well and cut the leaves and stems in half for easy eating.

Cut 120 g tofu into about 1.5 cm cubes so it warms without breaking apart.

Slice 1/2 green onion thinly, and keep 1 teaspoon minced garlic ready because the final cooking moves quickly.

Pour 1200 ml anchovy stock into a pot and bring it to a boil over medium-high heat.

Once bubbling, lower to medium and press 1.5 tablespoons soybean paste through a strainer into the stock.

When the broth returns to a gentle simmer, add the tofu and cook over medium-low heat for 5 minutes.

Avoid vigorous stirring so the cubes stay neat while the broth seasons them evenly.

Add the minced garlic and let it scent the broth for about 30 seconds.

Add the spinach, press it under the liquid, and simmer only about 1 minute so it stays bright green.

When the spinach has wilted and the stems feel tender, add the sliced green onion.

Turn off the heat right away, stir once gently, and serve hot before the spinach dulls.