Cabbage Outer Leaf Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering outer cabbage leaves in soybean paste and anchovy stock until rich and savory.
This hearty soup is made by simmering outer cabbage leaves in soybean paste and anchovy stock until rich and savory. Served with a bowl of rice, it makes a satisfying lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 661g serving): 67.8 kcal · protein 7.7g · carbohydrate 6.8g · fat 1.5g · sodium 868.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the tough cabbage leaves against the grain to make them easier to eat.
Tips: Soybean paste varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Dried napa cabbage leaves — 120 g
- Dried anchovies — 6 g
- Doenjang (Korean soybean paste) — 0.8 Tbsp
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Water — 2.5 cup