Spinach Doenjang Soup - Freeze the Broth Base and It's Ready in 3 Minutes Every Morning

Steps

1. 1

   Pour 1.2 liters of water into a pot and once it starts boiling, add dried anchovies and kelp and simmer for 15 minutes

2. 2

   Mix 1.5 tbsp doenjang, 1/2 tbsp minced garlic, and 5 tbsp water together to make the doenjang sauce in advance

3. 3

   After 15 minutes, remove the solids and strain the broth, then dissolve the doenjang sauce into it (doenjang base is done - portion and freeze for convenience)

4. 4

   Add the doenjang base to a pot and bring to a boil while preparing the other ingredients

5. 5

   Once the base starts boiling, add green onion first, and when it comes back to a boil, add spinach, enoki mushrooms, and tofu and cook for 2 more minutes