Monkfish Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with monkfish, bean sprouts, and water parsley. The chewy monkfish and refreshing broth pair beautifully, making it a warming choice…
This spicy soup is made with monkfish, bean sprouts, and water parsley. The chewy monkfish and refreshing broth pair beautifully, making it a warming choice for a cold evening or a day when you need something comforting.
Soups & stews · 35 minutes to cook
Nutrition (per 973g serving): 268.7 kcal · protein 40.9g · carbohydrate 22.1g · fat 3.1g · sodium 666.3mg
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 cooked too long, so simmer it for about 10 minutes after the broth comes to a boil.
Tips: Cook the bean sprouts with the lid on and avoid opening it often to reduce any fishy smell.
Tips: Add the water parsley at the end to preserve its aroma and crisp texture.
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Ingredients (1 serving)
- Monkfish — 180 g
- Soybean sprouts — 100 g
- Water parsley — 40 g
- Korean radish — 80 g
- Kelp — 5 g
- Dried anchovies — 10 g
- Water — 500 ml
- Garlic — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Green onion — 0.5 pc
- Fish sauce — 1 tsp
- Salt — 1 g