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.
Korean Arugula and Potato Soup
- 6 cups water
- 1 large handful dried and shredded pollock fish
- 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
- 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.