Korean · Dinner
Spicy Fish Soup (GLP-1)
Korean-style spicy fish soup built on a gochujang-gochugaru broth simmered with white fish fillet, napa cabbage, mushroom and zucchini. Anchovy-kombu stock and scallion sharpen the base while the white fish keeps it protein-forward, light and easy to digest without rice.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
375Calories
38.1gProtein
13.2gFat
18.4gCarbs
6.1gSugar
5.3gFiber
1672mgSodium
77mgChol
2.4gSat Fat
978mgPotassium
208mgCalcium
3.6mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
cut the white fish fillet into large chunks, mince the garlic, grate the ginger, and slice the napa cabbage, mushroom, zucchini, and scallion, keeping everything ready by the stove.
2
Bloom
whisk the gochujang and gochugaru with a splash of dashi in a bowl, stir into a saucepan over medium heat for 30 seconds until darker and toasted.
3
Simmer
pour in remaining dashi, add garlic and ginger, bring to a gentle boil over medium-high heat for 4 minutes until the broth turns deep red-orange.
4
Simmer
add napa cabbage, mushroom, zucchini, and tofu to the saucepan and simmer over medium heat for 5 minutes until the cabbage softens.
5
Poach
lower the fish chunks into the broth and poach over medium-low heat for 6 to 7 minutes until opaque and flaking easily.
6
Finish
stir in soy sauce, fish sauce, and salt, then taste and adjust seasoning as needed.
7
Plate
ladle the soup into a deep bowl, drizzle with sesame oil, and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g white fish fillet
- 2 cup480ml anchovy-kombu stock (dashi)
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 1 cup90g napa cabbage
- 2/3 cup60g mushroom
- 1 cup130g zucchini
- 1 cup170g firm tofu
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sesame oil
