Spring Cabbage and Clam Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
Spring cabbage and clams simmer together in a soybean paste broth. The cabbage adds a gentle sweetness, while the clams bring a clean, briny flavor and the…
Spring cabbage and clams simmer together in a soybean paste broth. The cabbage adds a gentle sweetness, while the clams bring a clean, briny flavor and the soybean paste adds a savory depth. Serve it warm with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 610.5g serving): 119.7 kcal · protein 14.5g · carbohydrate 9.8g · fat 2.2g · sodium 1263.8mg
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: The saltiness of soybean paste varies by brand. Set a little aside instead of adding it all at once, then adjust the seasoning at the end.
Tips: Clam meat can turn tough if it simmers too long, so cook it first before adding the spring cabbage.
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Ingredients (1 serving)
- Spring Cabbage — 100 g
- Clam Meat — 80 g
- Soybean Paste — 1 Tbsp
- Water — 400 ml
- Minced Garlic — 0.5 tsp
- Green Onion — 10 g