Mackerel and Dried Radish Greens Soup recipe - ingredients, nutrition and when to eat it
This winter home-style soup combines the rich flavor of mackerel with the earthy aroma of dried radish greens.
This winter home-style soup combines the rich flavor of mackerel with the earthy aroma of dried radish greens. Warm and satisfying, it pairs well with rice for lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 756.5g serving): 247.2 kcal · protein 29.7g · carbohydrate 14g · fat 8.4g · sodium 1100.2mg
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: Peel away the tough stems of the dried radish greens by hand to make the broth smoother.
Tips: Add the mackerel after the greens have cooked, since adding it too early can cause the flesh to fall apart.
Tips: Once the mackerel is in, avoid stirring often with a ladle; gently shake the pot instead.
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Ingredients (1 serving)
- Mackerel — 100 g
- Dried radish greens — 120 g
- Water — 450 ml
- Doenjang (Korean soybean paste) — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Korean chili flakes — 0.5 tsp
- Salt — 0.1 tsp