Miso Soup with Spinach and Bean Sprouts

Sigeumchi Kongnamul Doenjang Guk

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

  • About

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

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