Napa Cabbage Soup with Soybean Powder recipe - ingredients, nutrition and when to eat it
This soup combines the gentle sweetness of napa cabbage with the nutty, savory flavor of soybean powder and doenjang.
This soup combines the gentle sweetness of napa cabbage with the nutty, savory flavor of soybean powder and doenjang. It pairs well with rice and makes a comforting lunch or dinner on chilly days.
Soups & stews · 25 minutes to cook
Nutrition (per 663g serving): 159.3 kcal · protein 16.2g · carbohydrate 17.2g · fat 4.6g · sodium 1242.2mg
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: Instead of adding the soybean powder directly to the pot, first dissolve it in a ladleful of broth to prevent lumps.
Tips: Add the white cabbage stems first and the leaves later so everything cooks evenly.
Tips: If the broth becomes too thick, add about 50 ml of water and bring it to a boil once.
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Ingredients (1 serving)
- Napa cabbage — 200 g
- Soybean powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Anchovies — 8 pc
- Kombu — 1 sheet
- Water — 400 ml
- Garlic — 1 tsp
- Green onion — 15 g
- Salt — 0.2 tsp