Clear Flatfish Soup
HB-16255 · Hand-built original · Korean
A clear soup of flatfish, radish, bean sprouts and water dropwort simmered in anchovy stock with salted shrimp and soup soy sauce.
KoreanSoupServes 41 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: flatfish
Pairs well with: steamed rice, kimchi, grilled seaweed, seasoned bean sprouts
Servings:4quantities adjust to match
Ingredients
- 1 whole flatfish
- 1/5 Korean radish
- 2 handfuls bean sprouts
- 1 handful water dropwort (minari)
- 1/2 stalk green onion
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1 anchovy stock pack
- 4 1/4 cups water
- Seasoning: 1 tablespoon minced garlic
- Seasoning: 1 tablespoon salted shrimp
- Seasoning: 1 tablespoon soup soy sauce
- Seasoning: salt, a little
- Seasoning: black pepper, a little
Method
- Boil the anchovy stock pack in the water to make the stock.
- While the stock heats, cut the radish into large flat slices, cut the water dropwort into 3 to 4 pieces per stem, and slice the green onion, Cheongyang chili and red chili diagonally.
- When the stock boils, add the radish and boil for 5 more minutes so it sweetens the broth.
- Lift out the stock pack, add the flatfish and bean sprouts, and bring the soup back to a boil.
- Season the broth with the minced garlic, soup soy sauce and salted shrimp, add the black pepper, and adjust with a little salt.
- Add the green onion, both chilies and the water dropwort, give the soup one brief final boil, and serve it clear and steaming.
Nutrition (per serving, where published)
1 kcalCalories
0 gProtein
0.1 gCarbs
0 gFat
0 gSaturates
0 gFibre
0 gSugars
0 mgSodium
0 mgCholesterol
5 mgPotassium
1 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data