Dried Pollock and Silken Tofu Soup recipe - ingredients, nutrition and when to eat it
This mild soup is made with dried pollock strips, silken tofu, and egg. Adjust the spicy kick with the amount of chili flakes and Cheongyang chili pepper.
This mild soup is made with dried pollock strips, silken tofu, and egg. Adjust the spicy kick with the amount of chili flakes and Cheongyang chili pepper. It’s a good choice for lunch or dinner when you want something warm and comforting.
Soups & stews · 20 minutes to cook
Nutrition (per 671.3g serving): 257.9 kcal · protein 31.8g · carbohydrate 8.7g · fat 10.5g · sodium 698.9mg
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: Sauté the dried pollock strips in sesame oil first to give the broth a nutty aroma.
Tips: After adding the egg, don’t stir right away so it can form soft ribbons.
Tips: For more heat, thinly slice a Cheongyang chili pepper and add it at the end.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Soft tofu — 0.5 pack
- Egg — 1 pc
- Water — 400 ml
- Green onion — 0.3 stalk
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Soup soy sauce — 1 tsp
- Gochugaru — 0.5 tsp
- Salt — 0.3 g
- Ground black pepper — 1 pinch