Pollock Roe and Tofu Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines the salty, savory flavor of pollock roe with soft tofu and egg. It is light and warming for breakfast or a simple dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 603.5g serving): 249 kcal · protein 26.8g · carbohydrate 9.2g · fat 11.5g · sodium 881mg
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 overcooked, so simmer it briefly over medium heat.
Tips: Stirring vigorously right after adding the egg can make the broth cloudy.
Tips: Taste the soup at the end and adjust the salt according to the saltiness of the pollock roe.
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Ingredients (1 serving)
- Water — 350 ml
- Tofu — 150 g
- Salted pollock roe — 35 g
- Egg — 1 pc
- Green onion — 15 g
- Garlic — 1 tsp
- Salt — 0.5 g