This is a really quick and easy way to get loads of greens! The spinach cooks down A LOT, so don’t be afraid to stuff your IP with spinach. I like to use organic baby spinach because i don’t have to clean it or separate the leaves. I just give it a rinse and use. This goes really well with clams, too – but we have a shellfish allergy in our family, so we just add tofu instead. This works super well with Napa cabbage, instead of spinach, too.
1/2 lb of spinach, cleaned
3-4 rounded tbsp of dwenjang (soybean paste), use more if you like
6 cups of anchovy broth
5-6 garlic cloves
1/4 of an onion
1 cup of Manila clams, cleaned, optional
1/2 lb firm tofu, cubed, optional
Throw all the ingredients in the pot, and set to “Soup” for 7 minutes. Quick release and add more dwenjang, if needed. Stir in a tsp of kochujang for a little kick. Serve with rice and kimchi! This is a great soup to have with fish!