Spring Cabbage and Clam Soup with Soybean Powder recipe - ingredients, nutrition and when to eat it
This soup is made by simmering spring cabbage and clams in doenjang broth, then stirring in raw soybean powder for a nutty finish.
This soup is made by simmering spring cabbage and clams in doenjang broth, then stirring in raw soybean powder for a nutty finish. The tender cabbage and briny clams come together beautifully, making it a lovely soup to serve with rice in late winter or early spring.
Soups & stews · 25 minutes to cook
Nutrition (per 589.5g serving): 128.2 kcal · protein 13.9g · carbohydrate 11.1g · fat 3g · sodium 724.1mg
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: Mix the soybean powder with cold water before adding it to help prevent lumps.
Tips: Clam meat can turn tough if simmered too long, so cook it just until done.
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Ingredients (1 serving)
- Bomdong (spring cabbage) — 100 g
- Clam meat — 60 g
- Unroasted soybean powder — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Water — 2 cup