Hearty Doenjang Tofu and Bok Choy Soup is one of those dishes that instantly warms you up from the inside out. It’s a Korean-inspired soup that’s easy to make and perfect for a cozy dinner. The rich, savory flavor of the doenjang, a fermented soybean paste, combines perfectly with tofu and the crunch of fresh bok choy. I first discovered this soup when I was looking for something healthy but filling, and it quickly became a favorite in my kitchen. The hearty broth, with its earthy taste, really stands out, making Hearty Doenjang Tofu and Bok Choy Soup a comforting and satisfying meal.
Simple Ingredients, Big Flavor
To make Hearty Doenjang Tofu and Bok Choy Soup, you don’t need a lot of ingredients, but the flavors blend together beautifully. You’ll need some firm tofu, fresh bok choy, garlic, and of course, doenjang, which gives the soup its distinct taste. The tofu adds a soft texture while the bok choy brings a slight bitterness that balances out the rich broth. It’s amazing how such simple ingredients can create something so flavorful. If you’re in the mood for something light yet satisfying, this soup is the perfect choice.
A Healthy Comfort Food
Hearty Doenjang Tofu and Bok Choy Soup is not just delicious but also healthy. The tofu provides a good source of protein, while the bok choy is rich in vitamins and antioxidants. The doenjang adds probiotics to the mix, which is great for digestion. This soup is a wonderful way to enjoy a nutritious meal that’s low in calories yet full of satisfying flavors. It’s a great option for anyone looking to enjoy a healthy, plant-based meal without sacrificing taste.
Making It Your Own
What I love most about Hearty Doenjang Tofu and Bok Choy Soup is that you can make it your own. If you prefer more spice, you can easily add some chili paste or fresh peppers to the broth. You can also switch up the tofu for other ingredients like mushrooms or zucchini, depending on what you have on hand. This soup is so versatile and forgiving, making it perfect for experimenting and adjusting to your taste. Whether you’re cooking for yourself or sharing with friends, Hearty Doenjang Tofu and Bok Choy Soup is sure to please everyone.
Table of Contents
Chef’s Notes- Hearty Doenjang Tofu and Bok Choy Soup
- Doenjang Quality: The quality of the doenjang (fermented soybean paste) can greatly affect the flavor of the soup. Opt for a high-quality, authentic Korean doenjang for a richer, more complex taste.
- Stock Straining Tip: When straining the broth, be sure to break up the doenjang and gochujang mixture with a wooden spoon so it dissolves smoothly into the liquid. This ensures the soup’s base is velvety and free from lumps.
- Adjust Broth Consistency: If the broth becomes too thick, simply add more water or a bit of vegetable broth. The consistency should be soup-like, not too rich or heavy.
- Tofu Texture: For a firmer tofu texture, press the tofu before adding it to the soup to remove excess water. This helps the tofu hold its shape better when cooked.
- Customize Vegetables: Feel free to swap bok choy with other leafy greens like spinach or napa cabbage. For a heartier soup, you can also add root vegetables such as potatoes or carrots.
- Level of Heat: Adjust the amount of gochujang or green chili peppers depending on your spice preference. If you’re sensitive to spice, start with less and add more as you go.
- Enhance Umami: A drizzle of sesame oil before serving adds a lovely aroma and umami boost to the soup. A sprinkle of toasted sesame seeds can also enhance the flavor.
- Rice Pairing: This soup is traditionally served with steamed rice, but it also pairs well with a side of kimchi or even some crispy fried tofu for added texture.
Hearty Doenjang Tofu and Bok Choy Soup
4
bowls15
minutes30
minutes200
kcal45
minutesDive into the comforting embrace of Hearty Doenjang Tofu and Bok Choy Soup, a quintessential Korean delight. This savory and earthy broth, enriched with soft tofu and crisp bok choy, delivers warmth and nourishment with every spoonful. Perfect for chilly evenings or a wholesome family meal, this soup embodies the soulful flavors of Korean cuisine. Whether you’re a seasoned cook or a kitchen novice, this easy and customizable recipe promises a delightful culinary experience that resonates with the heartiness of traditional Korean home cooking.
Ingredients
- Broth Base
8 cups water
8 large dried anchovies cleaned of heads and guts
- Seasonings
1/4 cup Korean fermented soybean paste (doenjang)
1 tbsp Korean red pepper paste (gochujang)
1 tbsp all-purpose flour
Fish sauce or salt to taste
- Vegetables and Protein
1 pound firm tofu cubed into bite-sized pieces
8 to 10 ounces bok choy leaves separated, washed, and drained
4 cloves garlic finely minced
1 or 2 green chili peppers thinly sliced
- Alternative Ingredients:
Bok Choy Substitute: Spinach can replace bok choy for a similar leafy texture.
Tofu Substitute: Tempeh or firm silken tofu for added protein or different textures.
Doenjang Substitute: Miso paste can be used in a pinch though the flavor will differ slightly.
Gochujang Substitute: Sriracha or another hot pepper paste if gochujang is unavailable.
Anchovies Substitute: Dried shiitake mushrooms for a vegetarian version without anchovies.
Directions
- Boiling Anchovies: Start by placing the cleaned dried anchovies into a soup strainer or stock pouch and adding them to a large stainless steel pot. Pour in 8 cups of water.
- Cooking the Stock: Bring the mixture to a boil over medium-high heat and let it simmer for about 10 minutes. This process extracts the rich flavors from the anchovies into the broth.
- Straining the Broth: Once boiling, remove the pot from heat and uncover. Insert a wire strainer into the pot, ensuring it slightly submerges in the stock. Add the doenjang, gochujang, and flour into the strainer. Use a wooden spoon to break up the mixture, allowing it to sift into the broth. Discard any remaining solids in the strainer.
- Adding Vegetables: Return the pot to medium-high heat. Add the bok choy, minced garlic, and sliced green chili peppers to the broth. Cover and let it cook for approximately 15 minutes, allowing the flavors to meld and the bok choy to soften.
- Incorporating Tofu: Gently introduce the cubed tofu into the pot, stirring lightly to distribute without breaking the tofu. Cover and cook for an additional 5 minutes until the tofu absorbs the savory broth and becomes tender.
- Adjusting Flavors: Taste the soup and add fish sauce or salt as needed to achieve the desired seasoning balance.
- Serving Suggestions: Ladle the hot soup into bowls and serve alongside warm steamed rice and your choice of Korean side dishes. Optionally, garnish with extra green chili slices or a drizzle of sesame oil for added flavor.
Equipment
- stainless steel cookware set
- colander
- Chef’s Knife
- Cutting Board
Nutrition Facts
- Calories: 200kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Hearty Doenjang Tofu and Bok Choy Soup
Can I make this soup without anchovies?
Yes, you can substitute anchovies with dried shiitake mushrooms for a vegetarian option. The mushrooms will add a rich, earthy flavor to the broth.
Can I use a different type of tofu?
Firm tofu works best for this recipe, as it holds up well in the soup. Silken tofu can be used, but it may break apart more easily and give the soup a different texture.
How spicy is this soup?
The level of spice depends on the amount of gochujang (Korean red pepper paste) and green chili peppers you use. For a milder version, reduce the chili peppers and gochujang. Adjust according to your spice tolerance.
Can I store leftovers, and how do I reheat them?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or broth to restore the soup’s consistency and heat gently on the stovetop.
Can I make this recipe ahead of time?
Yes, the soup can be made ahead of time and stored in the fridge. The flavors will actually deepen after a day or two. Simply reheat and serve with freshly cooked rice for a quick meal.
