Aster Greens Soup recipe - ingredients, nutrition and when to eat it
This springtime home-style soup is made by simmering blanched aster greens with doenjang and anchovy broth.
This springtime home-style soup is made by simmering blanched aster greens with doenjang and anchovy broth. The fragrant greens and savory broth pair beautifully with rice for a light meal.
Soups & stews · 25 minutes to cook
Nutrition (per 470g serving): 100.3 kcal · protein 10.3g · carbohydrate 13.1g · fat 2.1g · sodium 1049.5mg
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: Don’t squeeze the aster greens too hard, so their moisture blends gently into the broth.
Tips: Since the saltiness of doenjang varies by brand, add it gradually and adjust the seasoning.
Tips: To preserve the greens’ aroma, finish the soup within two minutes of adding the green onions rather than simmering it for too long.
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Ingredients (1 serving)
- Blanched aster greens — 70 g
- Water — 350 ml
- Dried anchovies — 8 g
- Kelp — 1 sheet
- Korean soybean paste — 1.2 Tbsp
- Garlic — 1 pc
- Green onion — 0.3 pc