Young Napa Cabbage and Soybean Flour Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by stirring raw soybean flour into young napa cabbage as it cooks.
This hearty soup is made by stirring raw soybean flour into young napa cabbage as it cooks. The tender cabbage pairs with the rich, nutty soybean flour for a light lunch or dinner with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 701g serving): 142.1 kcal · protein 13.6g · carbohydrate 13.6g · fat 4.7g · sodium 770.2mg
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: Mix the soybean flour with cold water before adding it to the broth to help prevent lumps.
Tips: After adding the soybean flour, finish the soup over low heat, stirring, rather than boiling it over high heat.
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Ingredients (1 serving)
- Young napa cabbage — 150 g
- Soybean powder — 2 Tbsp
- Doenjang — 0.8 Tbsp
- Dried anchovies — 5 g
- Kombu — 3 g
- Garlic — 1 clove
- Green onion — 10 g
- Water — 500 ml