Chilled Dried Pollock and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This chilled summer soup is made with soaked seaweed and shredded dried pollock tossed in a vinegar dressing.
This chilled summer soup is made with soaked seaweed and shredded dried pollock tossed in a vinegar dressing. Its tangy, refreshing broth pairs with the pollock’s delicate savory flavor, making it a lovely side dish for lunch.
Soups & stews · 20 minutes to cook
Nutrition (per 268g serving): 78.7 kcal · protein 12.5g · carbohydrate 5g · fat 1.1g · sodium 541.8mg
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: Squeeze the soaked seaweed well so it doesn’t water down the broth.
Tips: Adjust the vinegar a little at a time to suit your taste, and add ice just before serving so the flavor stays balanced.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Dried pollock strips — 15 g
- Water — 180 ml
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Toasted sesame seeds — 0.5 tsp
- Ice — 3 pc