Korean Spinach Tofu Soup
Sigeumchi-dubu-guk is a clear, mild Korean soup in which spinach and tofu float in an anchovy-kelp broth seasoned only with soup soy sauce - no fermented paste, no chili. The result is a bowl of quiet transparency where each ingredient's natural flavor is audible: the green, slightly mineral taste of spinach, the neutral creaminess of tofu, and the clean savor of the stock. A small amount of minced garlic builds umami in the background, and a single drop of sesame oil on the surface adds a whisper of richness. This soup is intentionally gentle, which is exactly why Korean families rely on it so heavily - it suits every palate and every age group, from toddlers to grandparents. Cooks often serve it alongside bold, spicy dishes because the clear broth acts as a reset between intense bites. The technique is straightforward but timing matters: tofu should be cut into generous cubes so it holds its shape during simmering, and spinach should enter the pot only at the very end to preserve its color and a touch of texture. The entire preparation takes under fifteen minutes and requires only four or five ingredients, making it one of the most practical everyday soups in Korean cooking.
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Instructions
- 1
Trim and wash spinach, then cut into 4 cm lengths.
- 2
Dice tofu and finely slice green onion.
- 3
Bring anchovy-kelp stock to boil, then add garlic and soup soy sauce.
- 4
Add tofu first and simmer for 5 minutes to absorb flavor.
- 5
Add spinach and cook only 2 minutes to keep color and texture.
- 6
Adjust with salt, add green onion and sesame oil, and finish immediately.
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