Mild Monkfish Soup recipe - ingredients, nutrition and when to eat it
This clear, refreshing soup is made with monkfish, bean sprouts, and minari. Mild monkfish and crisp vegetables come together in a light broth that's perfect…
This clear, refreshing soup is made with monkfish, bean sprouts, and minari. Mild monkfish and crisp vegetables come together in a light broth that's perfect for lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Tips: Rinse the monkfish briefly in cold water and drain it well for a clean-tasting broth.
Tips: After adding the bean sprouts, keep the lid on to help prevent any fishy smell.
Tips: Add the minari at the end to preserve its aroma and crisp texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Monkfish — 250 g
- Bean sprouts — 1 handful
- Minari (Korean water parsley) — 1 handful
- Korean radish — 80 g
- Green onion — 0.3 pc
- Garlic — 2 pc
- Dried anchovies — 5 pc
- Kombu — 1 sheet
- Cheongju (Korean rice wine) — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Water — 600 ml