Dried Pollock and Bean Sprout Soup with Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal features rice served in a soup made with dried pollock and bean sprouts.
This one-bowl meal features rice served in a soup made with dried pollock and bean sprouts. Mild pollock, crisp sprouts, and a refreshing broth come together in a hearty lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 907.3g serving): 528.3 kcal · protein 35.9g · carbohydrate 71.9g · fat 8.8g · sodium 1034.1mg
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 help prevent an unpleasant smell.
Tips: If the dried pollock strips are salty, soak them and squeeze out the water; add salt gradually at the end to taste.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Bean sprouts — 100 g
- Cooked rice — 1 bowl
- Egg — 1 pc
- Water — 500 ml
- Green onion — 15 g
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.5 tsp