Spinach and Oyster Soup recipe - ingredients, nutrition and when to eat it
This winter soup gently simmers spinach and oysters in a soybean-paste broth. The oysters' delicate umami and spinach's fresh aroma go well together, making it…
This winter soup gently simmers spinach and oysters in a soybean-paste broth. The oysters' delicate umami and spinach's fresh aroma go well together, making it a good choice for breakfast or a light dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 628.5g serving): 132.5 kcal · protein 13.4g · carbohydrate 13.2g · fat 3.3g · sodium 1493.3mg
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: Oysters can become tough if boiled too long, so add them at the end.
Tips: To remove grit from spinach, soak it in cold water and swish it around before adding it to the soup.
Tips: Soybean paste varies in saltiness by brand, so taste the soup at the end and adjust the salt.
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Ingredients (1 serving)
- Water — 450 ml
- Dried kelp — 5 g
- Spinach — 60 g
- Oysters — 80 g
- Doenjang — 1 Tbsp
- Garlic — 1 tsp
- Green onion — 10 g
- Salt — 0.5 g