Doenjang Soup with Cabbage Greens and Bean Sprouts recipe - ingredients, nutrition and when to eat it
A savory, refreshing soup made with cabbage greens and bean sprouts simmered in doenjang.
A savory, refreshing soup made with cabbage greens and bean sprouts simmered in doenjang. It’s a good choice with rice on a chilly day or when you want a comforting meal.
Soups & stews · 30 minutes to cook
Nutrition (per 616g serving): 83.5 kcal · protein 9.5g · carbohydrate 6.8g · fat 2.3g · sodium 1006.9mg
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: Toss the cabbage greens with doenjang ahead of time so they’re evenly seasoned and add more savory depth to the broth.
Tips: Cooking the bean sprouts with the lid on helps reduce their raw smell.
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Ingredients (1 serving)
- Dried radish greens — 70 g
- Bean sprouts — 60 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 5 g
- Green onion — 10 g
- Garlic — 3 g
- Water — 450 ml