Spinach and Soybean Flour Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made with winter spinach and raw soybean flour. The gently salty flavor of doenjang pairs with the tender spinach, making it a lovely warm…
This savory soup is made with winter spinach and raw soybean flour. The gently salty flavor of doenjang pairs with the tender spinach, making it a lovely warm side for a rice meal.
Soups & stews · 20 minutes to cook
Nutrition (per 582.5g serving): 109.1 kcal · protein 10.1g · carbohydrate 11g · fat 3.7g · sodium 333.1mg
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: Mix the raw soybean flour with water before adding it so it blends evenly into the broth.
Tips: Spinach turns mushy if cooked too long, so cook it just until wilted.
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Ingredients (1 serving)
- Spinach — 100 g
- Raw soybean powder — 2 Tbsp
- Doenjang (soybean paste) — 1 tsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Water — 450 ml