Spinach and Doenjang Soup with Rice recipe - ingredients, nutrition and when to eat it
Spinach and doenjang soup with rice is a warm, hearty meal made by adding rice and spinach to savory soybean paste soup.
Spinach and doenjang soup with rice is a warm, hearty meal made by adding rice and spinach to savory soybean paste soup. The soft rice and spinach pair with the salty, savory flavor of the doenjang, making it a good choice on a chilly day or for a simple breakfast.
Vegetables · 20 minutes to cook
Nutrition (per 664.5g serving): 372.1 kcal · protein 13.7g · carbohydrate 73.9g · fat 2.2g · sodium 810.2mg
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 mushy if cooked too long, so add it at the end and cook it briefly.
Tips: Doenjang varies in saltiness by brand. Start with a small amount, taste, then add more as needed.
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Ingredients (1 serving)
- White rice — 1 bowl
- Spinach — 70 g
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Green onion — 10 g
- Garlic — 0.5 tsp
- Water — 350 ml