Spring Cabbage and Clam Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This springtime soup is made with spring cabbage and clams simmered in soybean paste.
This springtime soup is made with spring cabbage and clams simmered in soybean paste. The hearty soybean paste flavor pairs with the clams' clean, savory taste, making it a lovely side dish for a rice meal.
Soups & stews · 20 minutes to cook
Nutrition (per 706g serving): 119 kcal · protein 13.8g · carbohydrate 11.9g · fat 2.1g · sodium 1225.6mg
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: Soybean paste varies in saltiness by brand. Start with the specified amount, taste, then adjust to your liking.
Tips: Clams can become tough if cooked too long, so stop simmering once they open.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Clam meat — 70 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Kombu — 1 sheet
- Scallions — 0.2 pc
- Garlic — 1 clove
- Water — 500 ml