Oyster Soup with Spring Cabbage recipe - ingredients, nutrition and when to eat it
This winter soup is made with sweet spring cabbage and plump oysters simmered in a clear broth.
This winter soup is made with sweet spring cabbage and plump oysters simmered in a clear broth. The fresh aroma of green onion makes it a good match for rice at lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 607g serving): 116 kcal · protein 11.2g · carbohydrate 11.1g · fat 2.6g · sodium 1045.7mg
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: Oysters can turn tough if cooked too long, so add them at the end and cook briefly.
Tips: Doenjang varies in saltiness, so taste the soup before adding salt, a little at a time.
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Ingredients (1 serving)
- Bomdong cabbage — 100 g
- Oysters — 80 g
- Large green onion — 15 g
- Minced garlic — 0.5 tsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 400 ml
- Salt — 0.5 g