Miso Soup with Spinach and Bean Sprouts

Sigeumchi Kongnamul Doenjang Guk


Preparation info

  • Serves


    • Difficulty


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.



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