Spring Greens Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering spring greens like shepherd’s purse, wild chives, and spring cabbage in soybean paste broth.
This hearty soup is made by simmering spring greens like shepherd’s purse, wild chives, and spring cabbage in soybean paste broth. The greens’ fresh aroma pairs beautifully with the deep flavor of the paste, making it a lovely side for lunch or dinner with rice.
Soups & stews · 20 minutes to cook
Nutrition (per 540.5g serving): 70 kcal · protein 5.9g · carbohydrate 10.4g · fat 1.6g · sodium 944.2mg
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: Soil can get trapped between the roots of shepherd’s purse, so swish it around in water several times as you rinse.
Tips: To keep the wild chives’ fragrance fresh, add them at the end and avoid cooking them for too long.
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Ingredients (1 serving)
- Water — 400 ml
- Shepherd’s purse — 1 handful
- Doenjang — 1 Tbsp
- Korean wild chives — 0.5 handful
- Spring cabbage — 2 sheet
- Garlic — 0.5 tsp
- Green onions — 0.1 stalk