Pollock and Radish Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made by simmering pollock and radish for a fresh, clean flavor.
This clear soup is made by simmering pollock and radish for a fresh, clean flavor. It’s a good match for a winter morning or a light dinner when you’re craving a warm, soothing broth.
Soups & stews · 25 minutes to cook
Nutrition (per 784g serving): 155.5 kcal · protein 26.6g · carbohydrate 9.9g · fat 1.4g · sodium 1224.4mg
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: Pollock can fall apart if simmered too long, so add it after the radish has softened.
Tips: If the fishy aroma bothers you, rinse the pollock once in cold water, drain it well, and then use it.
Tips: Skim off the foam that rises when the soup begins to boil so the broth stays clear.
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Ingredients (1 serving)
- Frozen pollock — 120 g
- Korean radish — 120 g
- Water — 500 ml
- Dried kelp — 3 g
- Dried anchovies — 5 g
- Green onion — 20 g
- Garlic — 5 g
- Soy sauce — 2 tsp
- Salt — 0.2 tsp