Tojang Soup recipe - ingredients, nutrition and when to eat it
This simple home-style soup is made by dissolving soybean paste and simmering it with napa cabbage and tofu.
This simple home-style soup is made by dissolving soybean paste and simmering it with napa cabbage and tofu. Its savory, mild flavor and warm broth make it a comforting choice with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 576g serving): 143.2 kcal · protein 16g · carbohydrate 9g · fat 5.5g · sodium 1063.9mg
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: Soybean paste can lose some of its aroma if boiled too vigorously for too long, so simmer it over medium heat.
Tips: Add the white parts of the napa cabbage first so their sweetness infuses the broth.
Tips: Soybean paste varies in saltiness by brand, so taste at the end and adjust the amount.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 8 g
- Napa cabbage — 100 g
- Tofu — 80 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Green onion — 15 g
- Garlic — 1 tsp