Monkfish Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup combines mild monkfish and the refreshing flavor of bean sprouts in a clear broth.
This noodle soup combines mild monkfish and the refreshing flavor of bean sprouts in a clear broth. It’s a comforting choice for lunch or a winter dinner when you want a warm, light meal.
Noodles · 30 minutes to cook
Nutrition (per 969.5g serving): 382.4 kcal · protein 32.1g · carbohydrate 56.7g · fat 2.6g · sodium 772.3mg
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: Monkfish can become firm if it’s boiled too long. Once the flesh is cooked, simmer it only as long as needed.
Tips: Cook the bean sprouts all at once without opening the lid often to reduce their fishy aroma.
Tips: Boil the noodles separately, rinse them in cold water, and add them to the bowl before pouring in the broth so it stays clear.
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Ingredients (1 serving)
- Monkfish — 120 g
- Cooked wheat noodles and thin wheat noodles — 180 g
- Bean sprouts — 80 g
- Daikon radish — 50 g
- Green onion — 15 g
- Garlic — 1 pc
- Ginger — 5 g
- Dried anchovies — 5 g
- Kombu — 5 g
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml