Oyster and Spinach Doenjang Soup recipe - ingredients, nutrition and when to eat it
Oysters and spinach simmer in a savory doenjang broth. The oysters’ tender, briny flavor pairs with the freshness of spinach, making this soup a lovely match…
Oysters and spinach simmer in a savory doenjang broth. The oysters’ tender, briny flavor pairs with the freshness of spinach, making this soup a lovely match for rice on a chilly evening.
Soups & stews · 20 minutes to cook
Tips: Oysters can turn tough if cooked too long, so add them at the end and cook just until done.
Tips: Doenjang varies in saltiness, so start with a small amount, taste, and add more as needed.
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Ingredients (1 serving)
- Oysters — 100 g
- Spinach — 70 g
- Doenjang — 1 Tbsp
- Dashi broth — 400 ml
- Radish — 40 g
- Green onion — 10 g
- Garlic — 1 tsp