Dried Pollock and Silken Tofu Soup recipe - ingredients, nutrition and when to eat it
This soup is made with dried pollock strips, silken tofu, and egg, and can be cooked spicy or mild.
This soup is made with dried pollock strips, silken tofu, and egg, and can be cooked spicy or mild. Soft tofu and the clean, savory flavor of dried pollock come together in a warming bowl, perfect for lunch or dinner.
Soups & stews · 20 minutes to cook
Tips: Don’t soak the dried pollock for long; briefly dampen it and squeeze out the water so it develops a nutty aroma as it cooks.
Tips: Add the egg once the soup is simmering, and leave it unstirred for soft, fluffy curds.
Tips: For a spicier soup, add a little more gochugaru; leave it out for a milder flavor.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Soft tofu — 0.5 pack
- Egg — 1 pc
- Korean radish — 50 g
- Green onion — 15 g
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Water — 350 ml
- Salt — 0.5 g