Spicy Cod Roe and Milt Soup recipe - ingredients, nutrition and when to eat it
This spicy seafood soup simmers cod roe and milt with radish and bean sprouts, then is topped with Korean water parsley.
This spicy seafood soup simmers cod roe and milt with radish and bean sprouts, then is topped with Korean water parsley. The roe is fluffy and the milt tender; the herb's fresh aroma pairs nicely with the peppery broth. It's just right when you're craving a hot bowl of soup on a cold day.
Soups & stews · 30 minutes to cook
Tips: The roe and milt break apart easily, so avoid stirring with a ladle after adding them and gently shake the pot instead.
Tips: Don't simmer the water parsley for long, so it keeps its aroma and crisp texture.
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Ingredients (1 serving)
- Cod fillet — 80 g
- Cod roe — 100 g
- Cod milt — 100 g
- Radish — 100 g
- Soybean sprouts — 60 g
- Minari (water dropwort) — 30 g
- Green onion — 20 g
- Garlic — 2 clove
- Red pepper flakes — 1 Tbsp
- Doenjang — 0.5 tsp
- Fish sauce — 1 tsp
- Water — 500 ml