Spinach and Potato Doenjang Soup

Name: Spinach and Potato Doenjang Soup
Total time: 20 min
Yield: 1450 g
Ingredients: Fresh Shiitake Mushrooms 50 g; Green Onion 50 g; Fresh Cheongyang Pepper 70 g; Fresh Spinach 200 g; Fresh Zucchini 100 g; Fresh Potato 150 g; Anchovy Broth 800 g; Traditional Doenjang (Soybean Paste) 15 g; Minced Garlic 15 티스푼

Cook 20 min Difficulty EASY 251 kcal

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Ingredients

Main ingredients

Fresh Shiitake Mushrooms 50 g
Green Onion 50 g
Fresh Cheongyang Pepper 70 g
Fresh Spinach 200 g
Fresh Zucchini 100 g
Fresh Potato 150 g

Seasonings/Sauce

Anchovy Broth 800 g
Traditional Doenjang (Soybean Paste) 15 g
Minced Garlic 15 티스푼

Nutrition summary

Carbohydrates 55.45 g 71%

Protein 17.22 g 22%

Fat 2.48 g 7%

Serving size 1450g

Cooking steps

1

Clean and prepare the spinach and potatoes thoroughly.
2

Slice the potatoes thinly.
3

Pour water into a pot and add the potatoes. Bring to a boil.
4

Once the potatoes are cooked, dissolve the doenjang (soybean paste) into the soup.
5

Add the spinach and boil for a little longer.
6

Season with minced garlic and soup soy sauce.

Spinach and Potato Doenjang Soup

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