Korean Spinach Tofu Soup
Bring 1.3 L anchovy-kelp stock to a boil, stir in 1 tbsp minced garlic and 1 1/2 tbsp soup soy sauce, then simmer 250 g cubed firm tofu on medium low for about 5 minutes. Add the spinach at the end and cook it for only about 2 minutes, just until the leaves turn vivid green and the stems soften slightly. Season with up to 1/2 tsp salt, adding it gradually.
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Seasoned only with soup soy sauce, the broth stays clear and the grassy note of spinach comes through, a calm bowl to set next to oily or spicy dishes.
Read more
Firm tofu cut into generous cubes holds together better as it simmers.
Ingredients
Instructions
- 1
Trim only the rough root ends from 180 g spinach, then rinse two or three times until no grit remains.
Drain well in a sieve and cut the stems and leaves into 4 cm lengths.
- 2
Cut 250 g firm tofu into generous bite size cubes so it does not break apart in the soup.
Slice 35 g green onion thinly and keep it separate for the finishing stage.
- 3
Pour 1300 ml anchovy-kelp stock into a pot and bring it to a boil over medium heat.
When it bubbles steadily, stir in 1 tablespoon minced garlic and 1.5 tablespoons soup soy sauce.
- 4
Add the tofu gently, then lower to medium low once the broth returns to a boil.
Simmer quietly for about 5 minutes so the tofu absorbs seasoning without breaking.
- 5
Add the spinach and press it lightly with chopsticks so it sinks into the broth.
Cook for only about 2 minutes, just until the leaves turn vivid green and the stems soften slightly.
- 6
Taste the broth and season with up to 0.5 teaspoon salt, adding it gradually.
Add the green onion and 1 teaspoon sesame oil, stir once, and serve immediately while the spinach still has texture.
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