Korean Arugula and Potato Soup
This quick Korean soup with arugula and potato is flavored with dried pollock fish and Korean soybean paste. Use any green leafy vegetables.
Ingredients · Servings 4
- 6 cups water
- 1 dried shredded pollock
- 1 heaping tbsp Korean soybean paste (doenjang)
- 1 large potato (Yukon preferred, peeled and diced)
- 2.5-3 oz arugula or baby kale
- 1 tbsp Korean tuna sauce or Korean soy sauce for soup (gook-ganjang)
- salt to taste
- 1 green onion (chopped)
Method · 15 min
- 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.
This quick and easy Korean soup with arugula and potato is a perfect soup for Korean or other Asian meals. Dried pollock fish stock flavored with Korean soybean paste brings a light yet earthy flavor to the soup. You can use any green leafy vegetables instead of Arugula. This type of soup is great for a Korean style breakfast. Hope you can try soon.
