Pollock Roe and Spinach Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with pollock roe, spinach, and tofu. The roe adds a savory, lightly salty flavor that pairs well with the tender spinach, making it a…
This clear soup is made with pollock roe, spinach, and tofu. The roe adds a savory, lightly salty flavor that pairs well with the tender spinach, making it a lovely dish to serve with rice. It’s especially good for lunch or dinner when you’re in the mood for a warm bowl of soup.
Soups & stews · 20 minutes to cook
Tips: Pollock roe can easily break apart if cooked too long, so add it near the end and simmer over medium-low heat until cooked through.
Tips: The roe will season the broth as it cooks, so taste the soup before adding any salt.
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Ingredients (1 serving)
- Salted pollock roe — 35 g
- Spinach — 60 g
- Tofu — 70 g
- Dashi stock — 350 ml
- Garlic — 0.5 tsp
- Green onion — 10 g
- Water — 100 ml