Dried Radish Greens Soup with Anchovies recipe - ingredients, nutrition and when to eat it
This winter soup is made with a savory anchovy broth, tender dried radish greens, and fermented soybean paste.
This winter soup is made with a savory anchovy broth, tender dried radish greens, and fermented soybean paste. It pairs well with rice for lunch or dinner when you’re craving something warm.
Soups & stews · 30 minutes to cook
Nutrition (per 626g serving): 141.2 kcal · protein 13.2g · carbohydrate 12.7g · fat 5.2g · sodium 1077mg
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 the dried radish greens are tough, blanch them in boiling water for 5 minutes before using them.
Tips: Coating the greens with fermented soybean paste first helps distribute the savory flavor evenly through the broth.
Tips: Add the perilla seed powder at the end and avoid boiling it for too long to preserve its nutty aroma.
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Ingredients (1 serving)
- Dried radish greens — 120 g
- Dried anchovies — 10 g
- Doenjang — 1 Tbsp
- Water — 450 ml
- Minced garlic — 1 tsp
- Green onion — 15 g
- Perilla seed powder — 1 Tbsp