Shredded Radish Soup recipe - ingredients, nutrition and when to eat it
This light soup is made by simmering thinly sliced radish in anchovy stock. Its refreshing radish flavor pairs with the aroma of scallions, making it a good…
This light soup is made by simmering thinly sliced radish in anchovy stock. Its refreshing radish flavor pairs with the aroma of scallions, making it a good fit for a rice meal on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 711g serving): 71 kcal · protein 7g · carbohydrate 10g · fat 0.8g · sodium 707.8mg
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: If you cut the radish too thick, it will take longer to cook.
Tips: Pan-frying the anchovies first mellows their fishy smell and gives the stock a clearer flavor.
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Ingredients (1 serving)
- Korean radish — 180 g
- Dried anchovies — 8 g
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml