Pollock Roe Soup recipe - ingredients, nutrition and when to eat it
Pollock roe gently dissolves into the lightly salty broth, while soft tofu blends in beautifully in this clear soup.
Pollock roe gently dissolves into the lightly salty broth, while soft tofu blends in beautifully in this clear soup. It goes well with warm rice for a comforting breakfast or a simple dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 497g serving): 143.8 kcal · protein 17.9g · carbohydrate 9.1g · fat 4.4g · sodium 705.8mg
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: Pollock roe can become firm if simmered too long, so it’s best to add it at the end.
Tips: The saltiness varies from one batch of pollock roe to another, so taste the broth first before adjusting the seasoning.
Tips: If you don’t cut the tofu too small, it will hold its shape better while simmering.
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Ingredients (1 serving)
- Water — 350 ml
- Kelp — 3 g
- Dried anchovies — 5 g
- Salted pollock roe — 35 g
- Tofu — 80 g
- Green onion — 20 g
- Garlic — 4 g