Shepherd's Purse Soup recipe - ingredients, nutrition and when to eat it
Shepherd's Purse Soup is made by simmering spring shepherd's purse with Korean soybean paste and tofu, bringing out its fresh, fragrant flavor.
Shepherd's Purse Soup is made by simmering spring shepherd's purse with Korean soybean paste and tofu, bringing out its fresh, fragrant flavor. It goes well with rice in the morning or for lunch or dinner when you want a light but warming broth.
Soups & stews · 20 minutes to cook
Nutrition (per 598g serving): 157.1 kcal · protein 17.5g · carbohydrate 13g · fat 5.5g · sodium 907mg
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: Soak the shepherd's purse in water and swish it around to remove soil that can cling to the roots.
Tips: Shepherd's purse can lose its aroma if boiled too long, so add it near the end and cook it briefly.
Tips: Soybean paste varies in saltiness by brand, so add a little at first and adjust after tasting the simmered soup.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 8 g
- Kombu — 5 g
- Shepherd’s purse — 70 g
- Doenjang (Korean fermented soybean paste) — 1 Tbsp
- Tofu — 80 g
- Garlic — 1 tsp
- Green onion — 15 g