Pork and Soybean Pulp Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is simmered with pork and soybean pulp. The tender soybean pulp pairs with the savory pork, making it a great match for rice and a cozy choice…
This hearty soup is simmered with pork and soybean pulp. The tender soybean pulp pairs with the savory pork, making it a great match for rice and a cozy choice on a chilly evening.
Soups & stews · 30 minutes to cook
Nutrition (per 592.2g serving): 289.3 kcal · protein 24.7g · carbohydrate 12.5g · fat 15.7g · sodium 1015mg
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: After adding the soybean pulp, lower the heat and stir often, as it can stick to the bottom.
Tips: If the kimchi is salty, taste the soup at the end and add salt a little at a time as needed.
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Ingredients (1 serving)
- Pork Leg — 70 g
- Soybean Pulp — 0.8 cup
- Green Onion — 0.3 pc
- Napa Cabbage Kimchi — 0.3 cup
- Garlic — 1 pc
- Sesame Oil — 1 tsp
- Water — 300 ml
- Salt — 0.5 tsp
- Ground Black Pepper — 0.1 tsp