Spring Cabbage Soybean Paste Soup with Rice recipe - ingredients, nutrition and when to eat it
This hearty one-bowl meal pairs tender spring cabbage simmered in soybean paste soup with rice.
This hearty one-bowl meal pairs tender spring cabbage simmered in soybean paste soup with rice. Its savory broth and the cabbage’s gentle sweetness make it a lovely choice for lunch or dinner on a chilly day.
Soups & stews · 20 minutes to cook
Nutrition (per 857g serving): 384.9 kcal · protein 13.9g · carbohydrate 76.5g · fat 2.4g · sodium 1366.2mg
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: Add the stems first and the leaves later so the spring cabbage cooks evenly.
Tips: Soybean paste varies in saltiness by brand, so taste the soup at the end before adding salt.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Soybean paste — 1 Tbsp
- White rice — 1 bowl
- Water — 500 ml
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Garlic — 1 clove
- Green onion — 0.3 pc
- Salt — 0.2 tsp