This is a variation of the other doenjang soup I make, but it is so good, I just wanted to jot down the recipe. This calls for some specialty items that you may not find, but I suggest you try. The pickled mustard stems are worth the search.
Chicken & Mushroom Doenjang Soup
2 chicken thighs, bone in, skinless
4-6 cups water
1 bay leaf
1 tsp salt
1/2 sm package cremini mushrooms, diced
green tops of 3 green onions, cut in 2″ pieces
1 shallot, diced
2 cloves garlic, minced
1 Tbl doenjang (Korean soybean paste)
1 tsp gochujang (Korean chili paste)
3-4 Tbl memmi soup base (by Kikkoman)
1 package pickled mustard stems (see photo)
1 Tbl cornstarch dissolved in some stock
remaining green onions, cut on the bias for garnish
Cook the chicken thighs at low simmer in 2 qt saucepan in water with bay leaf and salt until a broth is made. About an hour, water will reduce by 1/3. Remove chicken to cool, discard bay leaf and reserve broth. When cool enough to handle, shred the chicken.
In same pan, put a little oil in the bottom and sweat the shallots and garlic until translucent. Add mushrooms and cook for about 5 mins. Add back in the reserved broth and bring to boil. Dissolve the doenjang and the gochujang into some broth then add to pot. Add shredded chicken, memmi, green onion pieces and pickled mustard stems. Add cornstarch slurry and chicken stock to about 1″ from top of pot. Bring to a simmer for about 4-5 mins then turn off heat.
Serve with green onions cut on the bias as garnish.