Soybean Sprout Doenjang Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by briefly simmering soybean sprouts with doenjang. The crisp sprouts and mellow fermented soybean paste go well with rice, making it…
This hearty soup is made by briefly simmering soybean sprouts with doenjang. The crisp sprouts and mellow fermented soybean paste go well with rice, making it a lovely side for lunch or dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 627.5g serving): 91.3 kcal · protein 9.5g · carbohydrate 7.3g · fat 2.9g · sodium 777.4mg
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: Opening and closing the lid while the sprouts cook can leave them with a fishy smell. Either keep the lid on from the start or simmer the soup uncovered.
Tips: Doenjang varies in saltiness, so start with a little and add more to taste at the end.
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Ingredients (1 serving)
- Bean sprouts — 150 g
- Doenjang — 0.8 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Water — 450 ml