Ugeoji Soybean Powder Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering tender leafy greens with soybean powder and doenjang.
This hearty soup is made by simmering tender leafy greens with soybean powder and doenjang. Its mild, nutty flavor and savory doenjang go well with rice, making it a comforting choice for lunch or dinner on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 605g serving): 142.1 kcal · protein 13.7g · carbohydrate 12.6g · fat 5g · sodium 1008.2mg
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: Mix the soybean powder with cold water first before adding it to the soup to help prevent lumps.
Tips: Gently squeeze out excess water from the greens, then toss them with doenjang so they’re evenly seasoned.
Tips: After adding the soybean powder, simmer over low heat while stirring to keep it from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Outer cabbage leaves — 100 g
- Soybean powder — 2 Tbsp
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Dried kelp — 1 piece
- Garlic — 1 tsp
- Green onion — 10 g
- Water — 450 ml