Try this Radish Soup or Moo Kuk (Korean) recipe, or contribute your own.
Suggest a better description1) 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 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
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.6mg | 0 % | |
Potassium 39.5mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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