Octopus and Radish Soup recipe - ingredients, nutrition and when to eat it
This soup simmers octopus and radish in a clear broth, with water dropwort added at the end to preserve its fragrance.
This soup simmers octopus and radish in a clear broth, with water dropwort added at the end to preserve its fragrance. It is a good choice for a light evening meal or a day when you want to serve something a little special.
Soups & stews · 30 minutes to cook
Nutrition (per 757.5g serving): 176.2 kcal · protein 28g · carbohydrate 13.9g · fat 1.5g · sodium 1105.6mg
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: Add the octopus to the boiling broth and cook it briefly to keep it tender.
Tips: Add the water dropwort at the end so it stays fragrant and crisp.
Tips: Skim off any foam from time to time for a clearer broth.
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Ingredients (1 serving)
- Octopus — 150 g
- Korean radish — 100 g
- Minari (Korean water parsley) — 30 g
- Onion — 0.3 pc
- Large green onion — 0.3 pc
- Garlic — 2 pc
- Kombu — 1 pc
- Water — 400 ml
- Fish sauce — 1 tsp
- Salt — 0.3 tsp