Chamnamul Soybean Paste Soup (Korean Parsley Soup) recipe - ingredients, nutrition and when to eat it
This light soup brings the fresh aroma of chamnamul, or Korean parsley, into a savory soybean paste broth.
This light soup brings the fresh aroma of chamnamul, or Korean parsley, into a savory soybean paste broth. Its mild, hearty flavor pairs well with rice for lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 464.5g serving): 74.7 kcal · protein 8g · carbohydrate 8.6g · fat 1.8g · sodium 988.8mg
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: Chamnamul can lose its aroma if simmered too long, so add it at the end.
Tips: Soybean paste varies in saltiness, so start with a small amount, taste, and adjust.
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Ingredients (1 serving)
- Chamnamul (Korean parsley) — 80 g
- Water — 350 ml
- Soybean paste — 1 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Dried anchovies for soup stock — 4 pc