Dried Pollock Soup Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with a clear soup simmered with shredded dried pollock and radish, then finished with beaten egg.
This lunchbox pairs rice with a clear soup simmered with shredded dried pollock and radish, then finished with beaten egg. The light, refreshing broth goes well with soft egg and fluffy rice, making it easy to enjoy for lunch or dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 872.5g serving): 519.8 kcal · protein 31.8g · carbohydrate 71.5g · fat 10g · sodium 768.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the shredded dried pollock in sesame oil first to bring its nutty aroma into the broth.
Tips: Stirring vigorously right after adding the egg can make the broth cloudy. Let it cook briefly, then stir once or twice with broad strokes.
Tips: Pack the soup and rice separately to keep the rice from getting soggy.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Radish — 70 g
- Egg — 1 pc
- White rice — 1 bowl
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Soup soy sauce — 1 tsp
- Scallions — 1 Tbsp
- Salt — 0.5 g