Pollock Roe and Egg Soup recipe - ingredients, nutrition and when to eat it
This Korean soup combines salty pollock roe and soft egg in a clear broth. It’s a nice choice for lunch or dinner when you want something light with a warm…
This Korean soup combines salty pollock roe and soft egg in a clear broth. It’s a nice choice for lunch or dinner when you want something light with a warm broth.
Soups & stews · 15 minutes to cook
Nutrition (per 398.8g serving): 131.7 kcal · protein 13.9g · carbohydrate 4.6g · fat 5.9g · sodium 690.5mg
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: Pollock roe is already salty, so taste the broth before adding any more seasoning.
Tips: After adding the egg, leave it undisturbed for a moment to form soft curds.
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Ingredients (1 serving)
- Salted Pollock Roe — 35 g
- Egg — 1 pc
- Green Onion — 10 g
- Water — 300 ml
- Minced Garlic — 0.5 tsp
- Sesame Oil — 0.3 tsp