Baby Squid Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with baby squid and radish. The light broth brings together the squid’s chewy texture and the radish’s fresh, sweet flavor.
This clear soup is made with baby squid and radish. The light broth brings together the squid’s chewy texture and the radish’s fresh, sweet flavor. It makes a light accompaniment for a spring breakfast or dinner.
Seafood · 20 minutes to cook
Nutrition (per 698.5g serving): 118.5 kcal · protein 20.1g · carbohydrate 5.9g · fat 1.5g · sodium 464.4mg
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: Baby squid can turn tough if boiled too long, so turn off the heat as soon as it’s cooked.
Tips: Slice the radish thinly and evenly so it cooks through in a short time.
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Ingredients (1 serving)
- Baby squid — 100 g
- Korean radish — 80 g
- Green onion — 0.3 pc
- Water — 500 ml
- Garlic — 0.5 tsp
- Salt — 0.2 tsp