Doenjang Spinach Rice Dumpling Soup

Ingredients

Spinach 150g, Potato 80g, Zucchini 30g, Carrot 20g, Onion 50g Green Chili 15g, Red Chili 15g, Flour 30g 국물 : Clam 100g, Low-sodium Doenjang 25g, Roasted Salt 1g

Instructions

1. 1

   Soak the clam in roasted salt to purge the grit.

   
2. 2

   Add low-sodium soybean paste and clam to 400g water to make broth.

   
3. 3

   Blanch the spinach, drain, and thinly chop.

   
4. 4

   Julienne the carrot, onion, and green/red chili, and cut the zucchini and potato into half-moon shapes.

   
5. 5

   Use chopped spinach and flour to make meatballs.

   
6. 6

   Add the rice balls to the prepared broth and boil, then add the remaining vegetables to finish.