Dried Pollock and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
A clear soup made with shredded dried pollock and bean sprouts. The pollock’s savory flavor pairs with the crisp bean sprouts, making it a light dish to enjoy…
A clear soup made with shredded dried pollock and bean sprouts. The pollock’s savory flavor pairs with the crisp bean sprouts, making it a light dish to enjoy with rice.
Seafood · 25 minutes to cook
Nutrition (per 687.6g serving): 167.1 kcal · protein 20.3g · carbohydrate 7.1g · fat 6.2g · sodium 275.1mg
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: Keep the lid on while the bean sprouts cook to reduce any raw, beany smell.
Tips: Cook the dried pollock slowly over low heat to bring out its savory aroma.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Soybean sprouts — 100 g
- Korean radish — 50 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Sesame oil — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.1 g