Spicy and Refreshing Clear Monkfish Soup (Agi-tang)
Spicy and Refreshing Clear Monkfish Soup (Agi-tang)
Warm Up on Chilly Days! A Clear and Flavorful Monkfish Soup.
After a sweltering summer, the mornings and evenings are starting to feel crisp, signaling the need for warm, comforting dishes. At times like these, a hearty bowl of soup is just what you need. This clear monkfish soup, featuring tender monkfish in a refreshing broth, is the perfect antidote to the cold.
Main Ingredients- Meal kit monkfish 250g (cleaned and prepared)
- Korean radish (mu) 50g (thinly sliced)
- Onion 1/4 (sliced)
- Oyster mushrooms 1 bunch (trim ends and shred)
- Cheongyang chili peppers 2 (diagonally sliced)
- Red chili pepper 1 (diagonally sliced)
- Scallions (green parts) a small amount (diagonally sliced)
Cooking Instructions
Step 1
Prepare all your vegetables. Thinly slice the Korean radish, and slice the onion. For the oyster mushrooms, trim the tough ends and then gently shred them with your fingers. Diagonally slice the Cheongyang and red chili peppers, and the green parts of the scallions for color and a touch of heat.
Step 2
Make a clean and flavorful broth. In a pot, combine 4 cups of water with kelp and dried anchovies. Bring to a boil, then remove the kelp as soon as it boils. Let the anchovies simmer for about 10 more minutes over medium-low heat to extract their flavor, then strain out the anchovies. (Alternatively, you can use your favorite store-bought broth for convenience.)
Step 3
Once the broth is boiling, add the sliced Korean radish first and let it cook. When the radish becomes slightly translucent, indicating it’s about halfway cooked, carefully add the prepared monkfish. Be mindful not to overcook the monkfish, as it can become tough.
Step 4
As the monkfish begins to cook, season the soup with 2 tablespoons of anchovy sauce for a savory depth. Anchovy sauce adds a wonderful umami and refreshing quality to the broth. Feel free to adjust the amount to your taste.
Step 5
Add the shredded oyster mushrooms, sliced chili peppers (both types), and minced garlic. Let it simmer for another moment. Finally, stir in the chopped scallions and turn off the heat to complete your delicious monkfish soup.
Step 6
Skim off any foam that rises to the surface while the soup is simmering. This step is crucial for achieving a clear and refined broth, allowing the pure, refreshing taste of the monkfish to shine through.
