Napa Cabbage Stem Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made with tender inner napa cabbage stems and soybean paste simmered in anchovy broth.
This savory soup is made with tender inner napa cabbage stems and soybean paste simmered in anchovy broth. It’s warm and mild, and goes well with rice for lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 693g serving): 73.5 kcal · protein 8g · carbohydrate 9.9g · fat 1.5g · sodium 857.7mg
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: If the cabbage stems are firm, simmer them 2–3 minutes longer until tender.
Tips: Soybean paste varies in saltiness, so start with a small amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Napa cabbage core — 150 g
- Doenjang (Korean soybean paste) — 0.8 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Green onion — 0.3 pc
- Garlic — 1 clove
- Water — 500 ml