Spring Cabbage Soup recipe - ingredients, nutrition and when to eat it
This clear soup simmers sweet spring cabbage and savory doenjang in anchovy broth.
This clear soup simmers sweet spring cabbage and savory doenjang in anchovy broth. It pairs well with rice and is ideal for a light lunch or dinner at the end of winter or on a spring day.
Soups & stews · 20 minutes to cook
Nutrition (per 578g serving): 86.2 kcal · protein 9.5g · carbohydrate 9.7g · fat 1.8g · sodium 924.6mg
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: Rinse the spring cabbage under running water between the leaves, then add the stems and leaves separately so they cook evenly.
Tips: Add the doenjang within the last five minutes rather than boiling it vigorously for too long to preserve its savory aroma.
Tips: Dry-roasting the anchovies in an ungreased pot for about one minute helps reduce their fishy smell.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Dried anchovies — 8 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Daikon — 40 g
- Garlic — 1 pc
- Green onion — 10 g
- Water — 400 ml