Napa Cabbage Core and Soybean Flour Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering tender napa cabbage cores with soybean flour and doenjang.
This hearty soup is made by simmering tender napa cabbage cores with soybean flour and doenjang. The cabbage’s sweetness and the mellow flavor of soybean flour make it a comforting choice on a cold day.
Soups & stews · 20 minutes to cook
Nutrition (per 516.5g serving): 124.6 kcal · protein 10.7g · carbohydrate 11.6g · fat 4.7g · sodium 938.1mg
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: Mix the soybean flour with water before adding it, or it may clump.
Tips: If the soup gets too thick, add a little water to reach the consistency you like.
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Ingredients (1 serving)
- Napa cabbage hearts — 120 g
- Soybean powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Water — 350 ml