Inspired by: Doenjang-guk
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Korean Soybean-Paste Soup with Spinach (Sigeumchi Doenjang-guk)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 20 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Vegetable stock (no onion–garlic, home-made) | 4 cups kombu stock | 1000 ml | 5000 ml | |
| Miso (white or barley) | 2½ tbsp doenjang or brown miso | 40 g | 200 g | |
| Spinach (palak) | 1 bunch, cut | 200 g | 1000 g | |
| Tofu, firm | cubed | 150 g | 750 g | |
| Radish (mooli) | thin squares | 100 g | 500 g | |
| Ginger, fresh | grated | 3 g | 15 g | |
| Kashmiri chilli powder (mild) | pinch mild gochugaru (optional) | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Simmer radish in stock 8 minutes.
Step 2: Dissolve doenjang in broth; add tofu; simmer 3 minutes.
Step 3: Add spinach; cook 1 minute; season with ginger.
Nutrition
Per serving, estimated
Moderate salt · 1.2 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromAnchovy stock→Tokombu stock
- FromGarlic and green onion→Toginger
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