Pumpkin Leaf Doenjang Soup recipe - ingredients, nutrition and when to eat it
Pumpkin leaf doenjang soup captures the fresh, fragrant aroma of summer pumpkin leaves along with the savory flavor of doenjang.
Pumpkin leaf doenjang soup captures the fresh, fragrant aroma of summer pumpkin leaves along with the savory flavor of doenjang. It is a good choice for a light lunch or dinner served with rice.
Vegetables · 20 minutes to cook
Nutrition (per 556g serving): 93.3 kcal · protein 11.3g · carbohydrate 11.1g · fat 2g · sodium 1043.9mg
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: Peeling the tough skin from the pumpkin leaf stems makes the soup feel more tender.
Tips: Rather than boiling the doenjang vigorously for a long time, cook it only until the pumpkin leaves are tender so their aroma remains fresh.
Tips: The leaves can fall apart if overcooked, so about 5 to 6 minutes is ideal.
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Ingredients (1 serving)
- Pumpkin leaves — 60 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 450 ml
- Garlic — 1 tsp
- Green onion — 10 g