Clear and Refreshing Squid and Radish Soup
Beat the chills with a deeply flavorful and invigorating Squid and Radish Soup
This Squid and Radish Soup is perfect for a hangover or as a hearty weekend morning soup. Highly recommended!
Main Ingredients- 1 squid (cleaned)
- 100g Korean radish (daikon)
- 1/2 onion
- 1/2 stalk green onion
Seasoning & Broth Ingredients- 1 tsp soy sauce for soup (or salt to taste)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp vinegar
- 1 tsp soy sauce for soup (or salt to taste)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp vinegar
Cooking Instructions
Step 1
Prepare the broth: In a pot, combine 6 cups of water, a piece of dried kelp (dashima, about 5x5cm), and 5-6 dried anchovies (for soup). Bring to a boil over medium heat and simmer for 10 minutes. Remove the kelp as soon as the water boils. Remove the anchovies after 10 minutes, or leave them in for deeper flavor.
Step 2
Rinse the cleaned squid under cold running water. Slice it into bite-sized pieces, about 1-1.5 cm wide, into rings or strips.
Step 3
Slice the green onion diagonally into about 0.5 cm thick pieces. This will allow the subtle green onion flavor to infuse the soup beautifully.
Step 4
Peel and thinly slice the onion, either into strips or half-moon shapes.
Step 5
Peel the Korean radish, wash it, and slice it thinly into bite-sized pieces (about 0.3-0.5 cm thick). Aim for half-moon or rectangular shapes. Avoid slicing them too thick, as they will take longer to cook.
Step 6
Add the sliced radish to the prepared broth and bring to a boil over medium heat. Once the radish begins to turn translucent, add 1 tsp of minced garlic and 1 tsp of vinegar. The vinegar adds a refreshing brightness and helps tenderize the radish.
Step 7
When the radish is partially cooked, add the sliced squid and continue to simmer. Cook for only about 2-3 minutes after adding the squid; overcooking will make it tough. Add 1 tsp of minced ginger (optional, but recommended for a warm flavor).
Step 8
Season the soup with 1 tsp of soy sauce for soup. If you don’t have it, use salt, but add it gradually and taste as you go. Add a pinch of black pepper.
Step 9
Check that the squid is fully cooked and tender. It should be soft and not rubbery.
Step 10
Finally, add the sliced green onion and simmer for another minute until the green onion is tender but still vibrant. This final touch enhances the soup’s aroma and flavor.
Step 11
Garnish with thinly sliced chili peppers (red or green) if desired. Ladle the hot soup into bowls and enjoy! It’s also delicious served over rice.
