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Doenjang Miyeokguk (Soybean Paste Seaweed Soup)

Kosten $8, sparen $5

Quelle: Recommended by CookPal

  • 20 Min
  • 3 Portionen
  • $8

ZUTATEN

  • Main Ingredients

    • 1 handful soaked seaweed
    • 1/2 small radish, sliced thinly
    • 1.5 tbsp soybean paste
    • 2 tbsp tuna sauce
    • 1 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 🧅 10 cm green onion, chopped
    • 💧 800 ml water

SCHRITTE

1

Slice the radish thinly and prepare it.

2

Cut the soaked seaweed into shorter lengths.

3

Dissolve soybean paste in boiling water and add minced garlic and tuna sauce.

4

Adjust the seasoning with soy sauce.

5

Add the radish and seaweed to the pot.

6

Simmer until the radish is cooked and tender. Adjust water quantity as needed.

7

Serve the soup hot in a bowl.

NÄHRSTOFFE

Pro 1 Portion

🔥

120

Kalorien

  • 5g
    Protein
  • 15g
    Kohlenhydrate
  • 2g
    Fette

💡 Tipps

Use fresh seaweed for a more vibrant flavor.Adjust the amount of water based on your preferred soup consistency.Store leftovers in the fridge for up to 2 days.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.