Korean · Dinner
Spicy Fish Soup (Dairy-Free)
A Korean-style spicy fish soup with gochugaru and gochujang simmered in anchovy-kombu stock. White fish fillet poaches with daikon, napa cabbage, zucchini, and tofu, finished with scallion and fresh ginger for heat and aromatics. Served hot in a deep bowl.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
312Calories
38.6gProtein
8.9gFat
17.8gCarbs
6.9gSugar
4.8gFiber
1580mgSodium
92mgChol
1.6gSat Fat
1120mgPotassium
180mgCalcium
3.4mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Cut fish into chunks, slice daikon into half-moons, chop napa cabbage, slice zucchini, and cube tofu. Mince garlic and grate ginger.
2
Simmer
Pour stock into a pot and bring to boil over high heat, about 3 minutes until steadily bubbling.
3
Bloom
Whisk in gochugaru and gochujang, add garlic and ginger. Simmer over medium heat 2 minutes until broth turns deep red.
4
Simmer
Add daikon and simmer over medium heat 6 minutes until edges turn translucent. Add cabbage and zucchini, simmer 4 minutes until wilted.
5
Poach
Lower fish and tofu gently into broth over medium-low heat 6 to 7 minutes until fish turns opaque and flakes easily.
6
Finish
Stir in soy sauce, salt, and pepper. Scatter scallion over soup and simmer 1 minute until bright green.
7
Plate
Ladle soup into a deep bowl with fish and vegetables evenly distributed. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 cup480ml anchovy-kombu stock
- 4 tbsp4 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 5 oz140g daikon
- 2.8 oz80g napa cabbage
- 5 oz140g zucchini
- 3.6 oz100g soft tofu
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
