My mom's spinach soup is all about the clams. The clean broth is a nice contrast with the sweetness of spinach. The ingredients are few but the taste is plentiful.
Serves 4 (soups are usually served with rice and a few vegetable dishes)
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| Melchi and dashima coming to a boil |
· Dozen and a half littleneck clams
· 1 bunch of spinach
· ½ C of melchi (small dried fish)*
· 1 stalk of dashima**
Steps:
1. Scrub and clean clams. Put them in clean water for at least 30 minutes (they will release sand)
2. Clean spinach thoroughly to get out dirt.
3. Put melchi and dashima in a pot with 6C water.
4. Bring to a boil and simmer for ten minutes.
5. Strain out the melchi and dashima (you can reuse dashima one more time or slice and serve in a soup later).
6. Add clams to the broth and simmer until they open.
7. Turn off heat and add spinach a handful at a time.
8. Serve with your favorite rice.
*You can find melchi at any Corean grocery. Use the larger ones for making soup broth.
**Dashima is also known as kombu in Japanese; it is a type of seaweed.
*You can find melchi at any Corean grocery. Use the larger ones for making soup broth.
**Dashima is also known as kombu in Japanese; it is a type of seaweed.
Just cooked this up for the moms in my family today along with the tofu dish. They were fantastic! The only thing is, did you forget the duenjang (soybean paste) in the spinach soup recipe or does your mom not use it? I think the soup normally contains duenjang so I added it to your recipe. It was mad good and everyone loved both dishes! Looking forward to more!
ReplyDeleteHey, so glad that you shared these with your moms. From one mom to another (through two sons!). About the duenjang, she doesn't use it but it sounds like a great addition. I will have to give it a try. Thanks for the input. I'm hoping that this website will eventually develop into a laboratory of cooking and sharing variations.
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