Soybean Soup with Rice recipe - ingredients, nutrition and when to eat it
Soybean Soup with Rice is a summer specialty made by mixing warm or chilled rice into savory blended soybean broth.
Soybean Soup with Rice is a summer specialty made by mixing warm or chilled rice into savory blended soybean broth. The cool, mild broth pairs with kimchi, making it a great choice for lunch on a hot day or a light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 704g serving): 579.7 kcal · protein 28.6g · carbohydrate 84.2g · fat 13.5g · sodium 561.2mg
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: If the soybean broth is too thick, add water 30–50 ml at a time until it reaches the right consistency.
Tips: If the soybean skins feel coarse, strain the blended broth once through a fine sieve.
Tips: Adding the rice while it is lukewarm rather than completely chilled makes the cold soybean broth feel gentler.
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Ingredients (1 serving)
- Cooked beans — 0.8 cup
- Water — 250 ml
- Cooked white rice — 1 cup
- Napa cabbage kimchi — 0.3 cup
- Ice — 0.5 cup
- Salt — 0.2 tsp
- Toasted sesame seeds — 1 tsp