Sweet Potato Shoot Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
Tender sweet potato shoots simmered with soybean paste and anchovy stock make a savory, refreshing soup.
Tender sweet potato shoots simmered with soybean paste and anchovy stock make a savory, refreshing soup. It's perfect with rice for a summer breakfast or a light lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 476g serving): 80.7 kcal · protein 9g · carbohydrate 8.9g · fat 1.7g · sodium 1044.7mg
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: If the sweet potato shoots are tough, blanch them in boiling water for 2–3 minutes, then rinse them in cold water before using.
Tips: Soybean paste develops a gentler flavor when simmered over medium heat rather than boiled hard for a long time.
Tips: If you're adding rice to the soup, make the broth a little more generous.
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Ingredients (1 serving)
- Sweet potato stems — 80 g
- Water — 350 ml
- Dried anchovies — 8 g
- Kelp — 5 g
- Doenjang — 1.2 Tbsp
- Garlic — 1 tsp
- Green onions — 2 Tbsp