Radish Doenjang Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines the refreshing sweetness of radish with the savory richness of doenjang.
This clear soup combines the refreshing sweetness of radish with the savory richness of doenjang. It’s great with rice for lunch or dinner, especially on days when you’re craving comforting home cooking.
Soups & stews · 20 minutes to cook
Nutrition (per 556g serving): 89.6 kcal · protein 9.4g · carbohydrate 11.2g · fat 2g · sodium 1056.9mg
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: Dissolve the doenjang through a sieve after the broth comes to a boil so it blends smoothly without lumps.
Tips: If the radish is sliced too thin, it will soften too quickly, so slices about 0.2 inches thick work well.
Tips: Cleaning the heads and guts from the anchovies gives the broth a cleaner flavor.
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Ingredients (1 serving)
- Korean radish — 100 g
- Water — 400 ml
- Kombu — 5 g
- Dried anchovies — 8 g
- Korean soybean paste — 1 Tbsp
- Green onion — 20 g
- Garlic — 1 tsp