Pufferfish Soup recipe - ingredients, nutrition and when to eat it
This Busan-style soup gently simmers pufferfish and bean sprouts in a clear broth for a light, refreshing taste.
This Busan-style soup gently simmers pufferfish and bean sprouts in a clear broth for a light, refreshing taste. It's good for a simple breakfast or for lunch or dinner when you're craving a warm bowl of soup.
Soups & stews · 25 minutes to cook
Nutrition (per 696.5g serving): 164.1 kcal · protein 28.5g · carbohydrate 8.6g · fat 1.5g · sodium 513.6mg
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: Use pre-cleaned pufferfish, and avoid cleaning partially prepared pufferfish yourself.
Tips: Bean sprouts can become too soft if overcooked, so add them toward the end.
Tips: After adding the pufferfish, skim the foam from time to time so the broth stays clear.
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Ingredients (1 serving)
- Pufferfish — 120 g
- Bean sprouts — 100 g
- Korean radish — 50 g
- Green onion — 20 g
- Garlic — 5 g
- Salt — 1.5 g
- Water — 400 ml