Salted Pollock Roe, Zucchini, and Tofu Soup recipe - ingredients, nutrition and when to eat it
A clear soup with savory salted pollock roe, soft tofu, and mildly sweet zucchini. Light yet full of savory flavor, it goes well with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 553.8g serving): 112.3 kcal · protein 13.1g · carbohydrate 7.9g · fat 3.3g · sodium 817.5mg
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: Salted pollock roe breaks apart easily if simmered too long, so add it after the zucchini has cooked.
Tips: The roe and salted shrimp are already salty, so add the salted shrimp a little at a time and taste as you go.
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Ingredients (1 serving)
- Salted pollock roe — 35 g
- Korean zucchini — 0.3 pc
- Tofu — 0.2 block
- Salted shrimp — 0.5 tsp
- Green onion — 0.1 stalk
- Minced garlic — 0.3 tsp
- Water — 400 ml