Swiss Chard Soup recipe - ingredients, nutrition and when to eat it
This soup is made by simmering tender Swiss chard with soybean paste and anchovy broth for a light, savory flavor.
This soup is made by simmering tender Swiss chard with soybean paste and anchovy broth for a light, savory flavor. It is a good choice for a lunch or dinner when you want something light with rice.
Soups & stews · 20 minutes to cook
Nutrition (per 569g serving): 86.2 kcal · protein 10.4g · carbohydrate 9.1g · fat 2g · sodium 1251.5mg
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: If the Swiss chard stems are thick, separate the leaves and stems and add the stems first for 1 minute.
Tips: Simmer soybean paste over medium heat rather than boiling it vigorously for a long time to preserve its savory aroma.
Tips: Removing the heads and innards from the anchovies makes the broth cleaner-tasting.
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Ingredients (1 serving)
- Swiss chard — 120 g
- Korean soybean paste — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 3 g
- Water — 400 ml
- Garlic — 1 tsp
- Green onion — 15 g