Squid and Radish Soup

Name: Squid and Radish Soup
Yield: 2211 g
Ingredients: Squid (Frozen) 250 g; Green Onion 15 g; Minced Garlic 5 g; Cheongyang Chili Pepper 5 g; Water (Mineral Water) 1600 ml; Korean Radish (Raw) 300 g; Black Pepper 1 g; Salt (Sea Salt, Coarse) 5 g; Soy Sauce (Traditional) 30 g

306 kcal

#Squid and Radish Soup #Soup Recipe #Korean Cuisine #Home Cooking #Seafood Dish #Hangover Soup #Radish Soup #Easy Recipe #Low Calorie #Warm Soup

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Ingredients

Main ingredients

Squid (Frozen) 250 g
Green Onion 15 g
Minced Garlic 5 g
Cheongyang Chili Pepper 5 g
Water (Mineral Water) 1600 ml
Korean Radish (Raw) 300 g

Seasonings/Sauce

Black Pepper 1 g
Salt (Sea Salt, Coarse) 5 g
Soy Sauce (Traditional) 30 g

Nutrition summary

Carbohydrates 18.88 g 25%

Protein 47.14 g 62%

Fat 4.25 g 13%

Serving size 2211g

Cooking steps

1

Clean the squid thoroughly and cut it into bite-sized pieces.
2

Peel the radish and slice it into rectangular pieces.
3

Heat perilla oil in a pot and stir-fry the squid and radish.
4

Pour in enough water to cover the ingredients and bring to a boil.
5

Season with soy sauce and minced garlic.
6

Chop the green onion and add it to the soup, then boil briefly.
7

Adjust the final seasoning with salt.

Squid and Radish Soup

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