Spinach Soup recipe - ingredients, nutrition and when to eat it
Spinach soup is a clear, savory soup made by simmering spinach and Korean soybean paste in anchovy stock.
Spinach soup is a clear, savory soup made by simmering spinach and Korean soybean paste in anchovy stock. The tender spinach pairs nicely with the mild broth, making it a good accompaniment for breakfast or a light meal.
Soups & stews · 20 minutes to cook
Nutrition (per 532g serving): 90.7 kcal · protein 11.2g · carbohydrate 10.2g · fat 2.1g · sodium 1398.3mg
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 can quickly lose its color and become too soft if simmered too long, so add it after the broth comes to a boil.
Tips: Removing the heads and innards from the anchovies makes the broth cleaner-tasting.
Tips: Soybean paste varies in saltiness by brand, so adjusting the seasoning at the end is easiest.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 8 g
- Kelp — 5 g
- Spinach — 80 g
- Doenjang — 1.2 Tbsp
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Salt — 0.2 tsp