Soybean Paste Soup with Shepherd’s Purse and Clams recipe - ingredients, nutrition and when to eat it
This springtime doenjang soup combines the slightly bitter, fragrant flavor of shepherd’s purse with the clean savory taste of clams.
This springtime doenjang soup combines the slightly bitter, fragrant flavor of shepherd’s purse with the clean savory taste of clams. It goes well with rice for breakfast or a light dinner, and it’s perfect whenever you’re craving a warm broth.
Soups & stews · 25 minutes to cook
Nutrition (per 628g serving): 150.3 kcal · protein 19.9g · carbohydrate 12.2g · fat 2.8g · sodium 1438.2mg
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: Shepherd’s purse often holds soil between its roots, so wash it while changing the water several times.
Tips: Clams can become tough if boiled for too long after they open.
Tips: Doenjang varies in saltiness by brand, so taste the soup at the end and add it little by little.
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Ingredients (1 serving)
- Manila clams — 150 g
- Shepherd’s purse — 50 g
- Doenjang (fermented soybean paste) — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 450 ml
- Minced garlic — 1 tsp
- Green onion — 15 g