Eggplant Doenjang Soup recipe - ingredients, nutrition and when to eat it
Eggplant doenjang soup is a home-style soup made by gently simmering eggplant in a soybean paste broth.
Eggplant doenjang soup is a home-style soup made by gently simmering eggplant in a soybean paste broth. Its hearty yet light flavor goes well with rice, and it’s a great fit for summer meals when eggplant is abundant.
Soups & stews · 20 minutes to cook
Nutrition (per 479.5g serving): 48.7 kcal · protein 3.7g · carbohydrate 7.8g · fat 1.1g · sodium 772.9mg
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: Cut the eggplant into thick pieces, since small pieces can turn mushy as they simmer.
Tips: Doenjang varies in saltiness, so start with a little, taste, and add more as needed.
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Ingredients (1 serving)
- Eggplant — 100 g
- Doenjang (fermented soybean paste) — 0.8 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Kombu — 1 piece
- Water — 350 ml