Spinach and Shrimp Doenjang Soup recipe - ingredients, nutrition and when to eat it
This home-style soup gets its savory broth from doenjang, with spinach and shrimp simmered just until cooked.
This home-style soup gets its savory broth from doenjang, with spinach and shrimp simmered just until cooked. The tender leaves and plump shrimp pair nicely with rice, making it a lovely choice for a winter meal when spinach is in season.
Soups & stews · 20 minutes to cook
Nutrition (per 610.5g serving): 100.6 kcal · protein 16.1g · carbohydrate 5.9g · fat 1.9g · sodium 943.5mg
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: Doenjang varies in saltiness by brand, so start with a little less than 1 tablespoon, taste, and add more if needed.
Tips: Shrimp can turn tough if overcooked, so avoid simmering them too long with the spinach.
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Ingredients (1 serving)
- Shrimp — 60 g
- Spinach — 70 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 450 ml
- Minced garlic — 0.5 tsp
- Green onion — 0.2 pc