Soybean Paste Soup with Dried Radish Greens recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering tender dried radish greens with doenjang and ground perilla seeds.
This hearty soup is made by simmering tender dried radish greens with doenjang and ground perilla seeds. It’s wonderful with rice for lunch or dinner, especially when you’re craving a warm bowl of soup on a cold day.
Vegetables · 25 minutes to cook
Nutrition (per 579g serving): 118.1 kcal · protein 9.7g · carbohydrate 12g · fat 4.8g · sodium 1003.1mg
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 stems of the dried radish greens are tough, tear them into thinner strips by hand.
Tips: Add the ground perilla seeds after the soup comes to a boil to preserve their nutty aroma.
Tips: Doenjang varies in saltiness, so start with a modest amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Dried radish greens — 80 g
- Doenjang (Korean fermented soybean paste) — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Dried anchovies — 5 pc
- Dried kelp — 3 g
- Garlic — 1 clove
- Green onion — 0.3 stalk
- Water — 450 ml