Young Napa Cabbage Doenjang Soup recipe - ingredients, nutrition and when to eat it
A light soup made with young Napa cabbage and doenjang simmered in anchovy broth. The tender cabbage pairs well with the savory broth, making it a lovely warm…
A light soup made with young Napa cabbage and doenjang simmered in anchovy broth. The tender cabbage pairs well with the savory broth, making it a lovely warm addition to the table.
Vegetables · 25 minutes to cook
Nutrition (per 632.5g serving): 56.4 kcal · protein 6.6g · carbohydrate 6.4g · fat 1.3g · sodium 743.1mg
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: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
Tips: If the young Napa cabbage is thick and tough, simmer it for another 2–3 minutes.
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Ingredients (1 serving)
- Young napa cabbage — 100 g
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Garlic — 0.5 tsp
- Green onion — 0.2 pc
- Water — 500 ml