Dried Pollock and Bean Sprout Hangover Soup recipe - ingredients, nutrition and when to eat it
This hot soup is made with shredded dried pollock, bean sprouts, and egg. The pollock’s savory flavor pairs with the crisp sprouts, making it a good choice for…
This hot soup is made with shredded dried pollock, bean sprouts, and egg. The pollock’s savory flavor pairs with the crisp sprouts, making it a good choice for breakfast or a filling lunch.
Soups & stews · 20 minutes to cook
Nutrition (per 716.3g serving): 221.5 kcal · protein 29.6g · carbohydrate 6.6g · fat 8g · sodium 702.8mg
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: After adding the bean sprouts, keep the lid on to reduce any fishy smell.
Tips: If the dried pollock is quite salty, taste the soup at the end and add salt a little at a time.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Soybean sprouts — 1 handful
- Egg — 1 pc
- Radish — 40 g
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.3 tsp
- Water — 500 ml