Shepherd’s Purse, Clam, and Soy Flour Soup recipe - ingredients, nutrition and when to eat it
A spring soup made with shepherd’s purse and clams, thickened with raw soybean flour.
A spring soup made with shepherd’s purse and clams, thickened with raw soybean flour. The fragrant greens and briny clams pair nicely with the nutty flavor of soybean flour and go well with rice. It’s a lovely side for lunch or dinner when you’re craving a warm bowl of soup.
Soups & stews · 25 minutes to cook
Nutrition (per 555.5g serving): 173.7 kcal · protein 19.2g · carbohydrate 12.2g · fat 4.8g · sodium 774.4mg
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: Mix the soybean flour with cold water before adding it to help prevent lumps.
Tips: After adding the flour, stir over low heat so it doesn’t stick to the bottom.
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Ingredients (1 serving)
- Shepherd’s purse — 1 handful
- Clam meat — 80 g
- Raw soybean powder — 2 Tbsp
- Water — 400 ml
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc