Spinach and Manila Clam Soup recipe - ingredients, nutrition and when to eat it
A home-style soup made by simmering spinach and doenjang in broth infused with Manila clams.
A home-style soup made by simmering spinach and doenjang in broth infused with Manila clams. The clams add a subtle savory depth, the doenjang brings a rich flavor, and the spinach turns tender. It’s a nice, light dish to serve with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 630.8g serving): 117 kcal · protein 15g · carbohydrate 8.4g · fat 2.3g · sodium 1350.7mg
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 limp and lose its color if cooked too long, so add it at the end and cook it briefly.
Tips: Doenjang varies in saltiness, so season after simmering instead of adding too much at the start.
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Ingredients (1 serving)
- Manila clam meat — 80 g
- Spinach — 70 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 450 ml
- Green onion — 10 g
- Garlic — 0.5 tsp
- Salt — 0.3 g