Shrimp and Napa Cabbage Soup recipe - ingredients, nutrition and when to eat it
This light soup is made by gently simmering baby napa cabbage and shrimp. The cabbage’s subtle sweetness and the shrimp’s savory flavor make it a nice, light…
This light soup is made by gently simmering baby napa cabbage and shrimp. The cabbage’s subtle sweetness and the shrimp’s savory flavor make it a nice, light dish to enjoy with rice.
Soups & stews · 20 minutes to cook
Nutrition (per 740.5g serving): 94.1 kcal · protein 15.7g · carbohydrate 7.3g · fat 0.8g · sodium 670.7mg
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: Shrimp can turn tough if cooked too long, so add it near the end and cook just until done.
Tips: Doenjang varies in saltiness by brand, so add salt a little at a time and taste as you go.
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Ingredients (1 serving)
- Baby napa cabbage — 150 g
- Shrimp — 70 g
- Water — 500 ml
- Garlic — 2 clove
- Doenjang — 0.5 tsp
- Salt — 0.3 tsp
- Scallions — 10 g