Dried Radish Greens and Soybean Pulp Soup recipe - ingredients, nutrition and when to eat it
This winter soup is made by simmering dried radish greens and soybean pulp until tender, then adding perilla seed powder for a savory finish.
This winter soup is made by simmering dried radish greens and soybean pulp until tender, then adding perilla seed powder for a savory finish. The greens add a satisfying bite to the soft soybean pulp, making this soup a filling choice with rice for lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 791.5g serving): 225.2 kcal · protein 18.9g · carbohydrate 19.3g · fat 10g · sodium 591mg
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 are tough, boil the dried radish greens for 5 extra minutes to soften them.
Tips: After adding the soybean pulp, stir often over medium-low heat to keep it from sticking to the bottom of the pot.
Tips: If the soup is too thick, add water a little at a time until it reaches your preferred consistency.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Soaked dried radish greens — 1 handful
- Soybean pulp — 1 cup
- Perilla seed powder — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Doenjang — 0.5 Tbsp
- Water — 2.5 cup