Korean Young Radish Doenjang Soup

Rinse soil from 250g young radish greens under running water and shake off excess water.

Split tough stems lengthwise and cut them into 5cm pieces.

Cut 180 g firm tofu into bite-size cubes and slice the green onion thinly.

Keep the tofu separate until later, because adding it after the greens soften helps the cubes stay intact in the simmering broth.

Pour 1200 ml rice-rinse water into a pot and bring it to a boil over medium-high heat.

Once it bubbles, press 2 tablespoons doenjang through a strainer into the liquid to prevent lumps and keep the broth clean.

When the broth boils evenly, add the young radish greens and lower the heat to medium.

Simmer for about 8 minutes, stirring once or twice so the bottom does not catch, until the stems look slightly translucent and less raw.

Add the tofu, 1 tablespoon minced garlic, and 0.5 tablespoon Korean chili flakes, then keep the soup at a gentle simmer.

Cook for 6 minutes, nudging only around the edges so the tofu absorbs broth without breaking.

Season with 1 tablespoon soup soy sauce, then simmer a little longer only if the broth tastes thin.

Add the green onion, boil for 1 minute, and serve while the greens are tender and the tofu is hot.