Eel Soup
Eel soup is perfect for a hearty meal when you're feeling drained or in need of a nourishing boost!
Ingredients
Main ingredients
- Prepared eel 200 g
- Blanched young napa cabbage 80 g
- Mung bean sprouts 50 g
- Green onion 30 g
- Water 600 ml
Seasonings/Sauce
- Soybean paste 1 큰술
- Chili powder 1 큰술
- Minced garlic 1 큰술
- Soy sauce for soup 1 큰술
- Perilla powder 4 큰술
- Ginger powder 0.25 티스푼
Nutrition summary
Carbohydrates
18 g
17%
Protein
38 g
36%
Fat
22 g
47%
Cooking steps
-
1
Place the prepared eel in a pot with 600ml of water and 0.5 teaspoon ginger powder. Bring to a boil over high heat, then reduce to medium and simmer for 20 minutes.
-
2
Remove the cooked eel, blend it in a mixer with a little broth until smooth, or strain through a sieve to create a rich eel broth.
-
3
Squeeze the water from blanched young napa cabbage and mung bean sprouts, then mix them with 1 tablespoon soybean paste, 1 tablespoon chili powder, and 1 tablespoon minced garlic to season evenly.
-
4
Add the seasoned vegetables to the eel broth and bring to a boil over high heat. Once boiling, lower the heat and simmer gently for 10 minutes until the vegetables are well-cooked.
-
5
Add green onion and season with 1 tablespoon soy sauce for soup, then stir in 2 tablespoons perilla powder to adjust the thickness and flavor. Simmer for 1 more minute to finish.
