Spinach and Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This home-style soup is made with spinach and tofu simmered in savory Korean soybean paste.
This home-style soup is made with spinach and tofu simmered in savory Korean soybean paste. It’s a lovely choice for lunch or dinner when you want a warm, comforting broth.
Soups & stews · 20 minutes to cook
Nutrition (per 539g serving): 139.9 kcal · protein 15.4g · carbohydrate 10g · fat 5.5g · sodium 1028.3mg
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 loses its color and texture if simmered too long, so add it near the end.
Tips: The saltiness of soybean paste varies by brand, so add it gradually while tasting instead of adding too much at once.
Tips: If you’re concerned about bitterness from the anchovies, remove their heads and innards before using them.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Spinach — 70 g
- Tofu — 80 g
- Garlic — 1 tsp
- Green onion — 10 g