Korean Arugula and Potato Soup
User Reviews
5
Korean Arugula and Potato Soup
Description
Korean Arugula and Potato Soup features a simple broth base made by simmering dried shredded pollock in water, which imparts a mild seafood flavor. Adding Korean soybean paste (doenjang) gives the soup its deep savory character, while diced Yukon potatoes soften to add body and a creamy texture. Arugula is added towards the end, preserving its bright, peppery notes contrasting the earthiness of the potatoes. The flavor is further refined with Korean tuna sauce or soy sauce and finished with chopped green onion for freshness. The soup is cooked gently to ensure tender potatoes and balanced seasoning, typically served alongside steamed rice to soak up the broth. This approach highlights Korean seasonings and ingredients in a broth-based vegetable soup with a subtle seafood undertone.
Ingredients
- 6 cups water
- 1 dried shredded pollock
- 1 Korean soybean paste doenjang, heaping tbsp
- 1 potato Yukon preferred, peeled and diced, large
- 2.5-3 oz arugula or baby kale
- 1 tbsp Korean tuna sauce gook-ganjang, or Korean soy sauce for soup
- salt to taste
- 1 green onion chopped
Instructions
- Pour 6 water in a soup pot and add the dried pollock fish. Bring it to a gentle boil.
- Add the Korean soybean paste and press down to mix well. Add the potatoes and simmer until potatoes are just tender and soft.
- Add the arugula and season with Korean tuna sauce. Add the garlic and taste and season with salt if needed.
- Sprinkle with the green onion at the end. Serve with rice.
User Reviews
Overall Rating
5
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