Sweet Potato Stem Soup recipe - ingredients, nutrition and when to eat it
This summer soup is made by gently simmering tender sweet potato stems with doenjang and perilla seeds.
This summer soup is made by gently simmering tender sweet potato stems with doenjang and perilla seeds. It pairs well with rice and is perfect for a light home-style lunch or dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 500g serving): 136.4 kcal · protein 11.1g · carbohydrate 10.8g · fat 5.8g · sodium 891mg
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: Sweet potato stems can turn cloudy if simmered too long, so cook them only until tender.
Tips: Add the perilla seed powder at the end and simmer over low heat to preserve its nutty aroma.
Tips: If the broth thickens too much, add 30–50 ml of water, bring it to a boil once, and adjust the consistency.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Perilla seed powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Anchovies — 6 pc
- Garlic — 1 tsp
- Green onion — 10 g
- Water — 350 ml