Dried Pollock and Bean Sprout Hangover Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines the clean, savory flavor of dried pollock with the crispness of bean sprouts.
This clear soup combines the clean, savory flavor of dried pollock with the crispness of bean sprouts. Finished gently with beaten egg, it’s perfect for a cold morning or a light lunch.
Soups & stews · 25 minutes to cook
Nutrition (per 720g serving): 276.4 kcal · protein 36.6g · carbohydrate 11.5g · fat 9.5g · sodium 1421.1mg
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: Cook the bean sprouts without opening the lid too often to reduce their fishy smell.
Tips: Briefly stir-fry the shredded dried pollock in sesame oil to add a nutty aroma to the broth.
Tips: Add the egg at the end, rather than when the broth is boiling vigorously, for a softer texture.
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Ingredients (1 serving)
- Shredded dried pollock — 25 g
- Bean sprouts — 100 g
- Egg — 1 pc
- Radish — 50 g
- Green onion — 15 g
- Garlic — 1 pc
- Dried anchovies — 8 g
- Kombu — 5 g
- Water — 450 ml
- Sesame oil — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Salt — 0.3 tsp