This Sinop-style soup brings bonito together with sweet corn and vegetables in a sea-scented bowl.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Separate the bonito into boneless pieces and dice the carrot small.
Turn the onion and carrot in the pot over medium heat for 4 minutes.
Add the water and corn and boil for 15 minutes.
Add the bonito pieces and cook for 6 minutes so the fish does not toughen.
Serve hot with lemon so the sourness balances the corn and bonito.
💡 Tip: Adding the bonito near the end helps it stay intact in the soup.
🍽️ Serving suggestion: Ladle the corn and bonito soup into hot bowls, showing the bonito pieces with the corn.
~188
kcal calories
18
g protein
12
g carbs
8
g fat
5g
Sugar
1.9g
Fiber
22mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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