Pollock Roe, Tofu, and Water Dropwort Soup recipe - ingredients, nutrition and when to eat it
This clear soup simmers pollock roe and tofu, then adds water dropwort. Mild tofu, salty roe, and fragrant water dropwort come together in a light dish that’s…
This clear soup simmers pollock roe and tofu, then adds water dropwort. Mild tofu, salty roe, and fragrant water dropwort come together in a light dish that’s lovely for a spring dinner.
Soups & stews · 20 minutes to cook
Tips: The pollock roe will season the broth as it cooks. Simmer it first, taste the broth, and add a little salt only if needed.
Tips: Water dropwort loses its fragrance if cooked too long, so you can add it after turning off the heat.
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Ingredients (1 serving)
- Salted pollock roe — 60 g
- Tofu — 120 g
- Minari (Korean water parsley) — 40 g
- Korean radish — 60 g
- Green onion — 10 g
- Garlic — 1 clove
- Water — 350 ml
- Ground white pepper — 0.2 tsp