Spring Cabbage and Clam Soup with Rice recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made with spring cabbage and clams simmered in a clear broth, served with rice.
This hearty rice soup is made with spring cabbage and clams simmered in a clear broth, served with rice. The clams add a briny, savory flavor that pairs well with the cabbage’s tender texture and subtle sweetness. It’s a light, warming choice for lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 859.5g serving): 421.7 kcal · protein 20.6g · carbohydrate 75.3g · fat 2.1g · sodium 884.2mg
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: Clams can turn tough if they’re cooked too long, so lower the heat as soon as they open.
Tips: If you plan to let the soup sit for a while before serving, keep the rice separate so it doesn’t get soggy.
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Ingredients (1 serving)
- White Rice — 1 bowl
- Clam Meat — 100 g
- Spring Cabbage — 80 g
- Water — 450 ml
- Garlic — 1 tsp
- Korean Soybean Paste (Doenjang) — 1 tsp
- Scallions — 10 g
- Salt — 0.5 g