Aralia Sprout Doenjang Soup recipe - ingredients, nutrition and when to eat it
This springtime soup combines the pleasantly bitter aroma of aralia sprouts with the savory flavor of doenjang.
This springtime soup combines the pleasantly bitter aroma of aralia sprouts with the savory flavor of doenjang. It’s easy to simmer with soft tofu and makes a light, mild dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 531g serving): 137.1 kcal · protein 14.6g · carbohydrate 10g · fat 5.4g · sodium 1013.5mg
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: Blanching the aralia sprouts first softens their distinctive bitter flavor.
Tips: Since the saltiness of doenjang varies by brand, taste the broth and adjust it gradually rather than adding too much at once.
Tips: Aralia sprouts can lose their aroma if overcooked, so add them at the end and simmer briefly.
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Ingredients (1 serving)
- Water — 350 ml
- Dried kelp — 1 sheet
- Dried anchovies — 5 pc
- Aralia shoots — 1 handful
- Korean soybean paste — 1 Tbsp
- Tofu — 80 g
- Garlic — 1 tsp
- Green onion — 0.3 pc