Spring Cabbage Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made by simmering tender spring cabbage in soybean paste. The leaves' gentle sweetness pairs well with the mild broth, making it a good…
This savory soup is made by simmering tender spring cabbage in soybean paste. The leaves' gentle sweetness pairs well with the mild broth, making it a good match for rice at lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 587.5g serving): 72.5 kcal · protein 7.9g · carbohydrate 8.5g · fat 1.8g · sodium 1030.2mg
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: Add the thick stem parts of the spring cabbage first, then add the leaves a minute or two later for an even texture.
Tips: It's easier to season if you stir in the soybean paste a little at a time.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Garlic — 0.5 tsp
- Green onion — 0.3 pc
- Water — 450 ml