Korean Squid and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with squid and bean sprouts. The chewy squid and crisp sprouts complement each other, while the broth is light and refreshing.
This clear soup is made with squid and bean sprouts. The chewy squid and crisp sprouts complement each other, while the broth is light and refreshing. It’s a nice side for a hearty breakfast or meal on a chilly day.
Seafood · 25 minutes to cook
Nutrition (per 1013g serving): 188.2 kcal · protein 28.3g · carbohydrate 8g · fat 3g · sodium 1256.4mg
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: Cook the bean sprouts with the lid on, or leave it off from the start, to help reduce any raw, beany smell.
Tips: Squid can turn tough if cooked too long, so add it once the broth is boiling and cook it briefly.
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Ingredients (1 serving)
- Squid — 120 g
- Bean sprouts — 100 g
- Korean radish — 50 g
- Green onion — 0.3 pc
- Garlic — 1 clove
- Salt — 1 tsp
- Water — 3 cup