Radish soup or moo kuk (korean)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Korean or daikon radish; thinly sliced into bite-size pieces |
| 1 | Clove garlic; minced | |
| 2 | Green onions with some greens; minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | cups | Water |
Directions
1) Combine all the ingredients in a medium saucepan. Bring to a boil.
2) Reduce the heat and simmer unmtil the radish is tender, about 10 minutes. Serve hot.
PER CUP 36 cals (4% cff) est by MasterCook SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) For other vegetarian titles by this publisher see
NOTES : This is a popular mild-flavored soup frequently served as a first course in Korean restaurants. It merely whets the appetite.
Recipe by: Flavors of Korea: Vegetarian Cuisine 19 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 31, 1999, converted by MM_Buster v2.0l.