Bean Sprout and Dried Pollock Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with dried pollock strips and bean sprouts, with beaten egg stirred in.
This clear soup is made with dried pollock strips and bean sprouts, with beaten egg stirred in. The mild broth brings together the dried pollock's savory depth and the bean sprouts' crunch, making it a lovely match for rice. It's especially nice for a warm breakfast or a light, easy meal.
Soups & stews · 20 minutes to cook
Nutrition (per 735.5g serving): 237 kcal · protein 27g · carbohydrate 7.9g · fat 10.4g · sodium 511.1mg
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: After adding the bean sprouts, either cover the pot while they cook or leave it uncovered from the start to help prevent any fishy smell.
Tips: Let the egg set after adding it, without stirring right away, for a clear, delicate broth.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Soybean sprouts — 100 g
- Egg — 1 pc
- Radish — 40 g
- Green onion — 15 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Salt — 1 g
- Water — 500 ml