Amaranth Greens Soup recipe - ingredients, nutrition and when to eat it
This light soup is made by simmering summer amaranth greens with doenjang and anchovy broth.
This light soup is made by simmering summer amaranth greens with doenjang and anchovy broth. The greens’ tender texture and delicate grassy aroma make it a good choice for a light lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 462.5g serving): 80.5 kcal · protein 9.4g · carbohydrate 7.3g · fat 2.4g · sodium 1316.1mg
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: If the amaranth stems are thick, add the stems first and simmer them for one minute before adding the leaves.
Tips: Doenjang can develop a harsh aroma if boiled too hard for too long, so keep the heat at medium.
Tips: Skim off the foam once before serving for a cleaner flavor.
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Ingredients (1 serving)
- Amaranth greens — 70 g
- Water — 350 ml
- Dried anchovies — 8 g
- Kelp — 3 g
- Doenjang — 18 g
- Garlic — 3 g
- Green onions — 10 g
- Salt — 0.5 g