Scallop Soup recipe - ingredients, nutrition and when to eat it
This clear shellfish soup brings together the delicate sweetness of scallops and the clean, refreshing flavor of Korean radish.
This clear shellfish soup brings together the delicate sweetness of scallops and the clean, refreshing flavor of Korean radish. Its light broth makes it perfect for a chilly winter evening or whenever you want a lighter meal.
Soups & stews · 25 minutes to cook
Nutrition (per 627g serving): 136.6 kcal · protein 19.7g · carbohydrate 6.4g · fat 2.3g · sodium 1397.9mg
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: Scallops can become tough if overcooked, so avoid cooking them for long after their shells open.
Tips: If you are concerned about shell fragments, cook the scallops separately and strain the broth once before continuing.
Tips: Simmer the radish thoroughly first for an even cleaner, smoother-tasting broth.
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Ingredients (1 serving)
- Scallops — 120 g
- Korean radish — 80 g
- Green onion — 20 g
- Garlic — 1 pc
- Salt — 0.3 tsp
- Water — 400 ml
- Ground black pepper — 0.2 tsp