| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Korean | 1filed, 2send, Appetizers, Soups | 4 | Servings | |
INGREDIENTS
| 1 | Korean or daikon radish | |
| thinly sliced into | ||
| bite-size pieces | ||
| 1 | Clove garlic, minced | |
| 2 | Green onions with some | |
| greens minced | ||
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 4 | c | Water |
INSTRUCTIONS
Combine all the ingredients in a medium saucepan. Bring to a boil. 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 http://www.thefarm.org/businesses/bpc_catalog/bpc_p1.htm 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 <[email protected]> on Mar 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 595mg
Potassium: 119.2mg
Carbohydrates: 1.7g
Fiber: 1g
Sugar: <1g
Protein: <1g