Seaweed Soup with Pollock Roe recipe - ingredients, nutrition and when to eat it
This is a light soup made by sautéing soaked seaweed and salted pollock roe in sesame oil, then simmering them.
This is a light soup made by sautéing soaked seaweed and salted pollock roe in sesame oil, then simmering them. The seaweed’s mellow savory flavor pairs with the roe’s salty richness, making it a lovely match for rice. It’s a comforting choice for lunch or dinner when you’re in the mood for a home-cooked meal.
Soups & stews · 20 minutes to cook
Nutrition (per 499.5g serving): 101.2 kcal · protein 8.1g · carbohydrate 5.8g · fat 5g · sodium 1089.7mg
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 cooked too long, so add it at the end and cook it just briefly.
Tips: Adjust the amount of soup soy sauce based on how salty the roe is, and taste the soup before seasoning.
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Ingredients (1 serving)
- Dried Seaweed — 5 g
- Salted Pollock Roe — 35 g
- Sesame Oil — 1 tsp
- Minced Garlic — 0.5 tsp
- Water — 450 ml
- Soup Soy Sauce — 0.5 tsp