Shrimp and Spinach Soup recipe - ingredients, nutrition and when to eat it
This Korean soup brings together the gentle sweetness of shrimp and the mild flavor of spinach in a clear broth.
This Korean soup brings together the gentle sweetness of shrimp and the mild flavor of spinach in a clear broth. It’s easy to enjoy with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 677.5g serving): 109.4 kcal · protein 18.9g · carbohydrate 6.1g · fat 1.5g · sodium 1373.7mg
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: Spinach can turn mushy if cooked too long, so add it at the end and cook just until tender.
Tips: If foam rises from the shrimp, skim it off with a ladle for a clearer broth.
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Ingredients (1 serving)
- Shrimp — 80 g
- Spinach — 80 g
- Garlic — 1 clove
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 500 ml
- Salt — 0.5 tsp