Lotus Root and Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with thinly sliced lotus root simmered in soybean paste. The crisp lotus root and fragrant green onion make it a nice addition to the…
This hearty soup is made with thinly sliced lotus root simmered in soybean paste. The crisp lotus root and fragrant green onion make it a nice addition to the table on a chilly day.
Vegetables · 25 minutes to cook
Nutrition (per 490.5g serving): 114.5 kcal · protein 5.1g · carbohydrate 22.9g · fat 1.4g · sodium 948.4mg
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: If the lotus root’s astringent taste bothers you, soak the slices in water for 5 minutes, rinse, and add them to the soup.
Tips: Soybean paste varies in saltiness, so start with a little and adjust at the end.
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Ingredients (1 serving)
- Lotus root — 100 g
- Soybean paste — 1 Tbsp
- Green onion — 0.3 pc
- Kelp — 5 g
- Garlic — 0.5 tsp
- Water — 350 ml