한Korean Pantry

Soups & Stews

Kabocha Squash and Napa Cabbage Doenjang Soup단호박배추된장국

A light soybean paste soup with mashed kabocha squash, napa cabbage, king oyster mushroom, and red chili in a simple green onion and onion broth.

Kabocha Squash and Napa Cabbage Doenjang Soup — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Put the broth ingredients in a pot, boil for 10 minutes, then strain them out.

  2. 2

    Microwave the kabocha squash for 2 minutes until cooked, then peel and mash it.

  3. 3

    Cut the napa cabbage and king oyster mushroom into bite-size pieces, and slice the red chili diagonally.

  4. 4

    Add the mashed kabocha squash to the broth and stir until well incorporated.

  5. 5

    Dissolve the doenjang in the broth and bring it to a boil.

  6. 6

    Add the napa cabbage and king oyster mushroom and cook until tender, then add the red chili to finish.

Ingredient substitutions

Kabocha squash
Butternut squash can work in many recipes, but it is usually moister and does not have the same chestnut-like texture.
Napa cabbage
Bok choy or green cabbage can work in some cooked dishes, but texture and water content differ.
Mushroom
Any mild mushroom can work.
Red chili pepper
Use a mild red pepper or a small amount of chili flakes; heat will vary.
Green onion
Chives or a small amount of leek can work, with a different flavor.

Nutrition & source

Nutrition per serving

Calories
28.7
Protein
2
Carbs
4.5
Fat
0.3
Sodium
77.1

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

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