Young Cabbage and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with young napa cabbage and bean sprouts simmered in doenjang.
This hearty soup is made with young napa cabbage and bean sprouts simmered in doenjang. The sprouts stay crisp while the cabbage turns tender, making it a good choice with rice for breakfast or a filling meal.
Soups & stews · 25 minutes to cook
Nutrition (per 719g serving): 105 kcal · protein 12.6g · carbohydrate 9.5g · fat 2.7g · sodium 943.7mg
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: Cooking the bean sprouts with the lid on helps reduce their raw smell.
Tips: Doenjang varies in saltiness, so start with a little less and adjust the seasoning at the end.
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Ingredients (1 serving)
- Young napa cabbage — 100 g
- Soybean sprouts — 80 g
- Doenjang (Korean soybean paste) — 0.8 Tbsp
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Green onion — 0.3 pc
- Garlic — 1 clove
- Water — 500 ml