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Miso Soup with Spinach and Bean Sprouts
Sigeumchi Kongnamul Doenjang Guk
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Taekyung Chung and Debra Samuels
Published 2015
Crunchy soybean sprouts and fresh spinach simmer together in stock with miso and a touch of garlic paste. Clams are optional but if you do use them they add a hint of the sea to the soup and bits of meat to complement the vegetables.
Ingredients
3 cups 750 ml 3
Method
In a medium saucepan, with a lid, bring the stock to a boil. Reduce the heat to medium-low.
Put the miso in a soup ladle and lower the ladle into the hot stock. Lift the ladle up, filling it halfway with the hot stock. With a spoon or pair of chopsticks blend the miso into the stock until it has dissolved into a smooth paste. Lower the ladle back into the stock and stir the softened mis
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