Pollock and Radish Soup: A Refreshing and Light Broth
Pollock and Radish Soup: A Refreshing and Light Broth, Perfect for Packed Lunches for College Entrance Exams (Pesco-Vegetarian)
This is an incredibly refreshing soup that soothes the soul. It’s also a great option for packed lunches for students preparing for college entrance exams.
Main Ingredients- Dried Pollock Strips (30g), cut into 4-5cm pieces
- Dried Shiitake Mushroom 1 (or dried songyi mushroom)
- Onion 1/4
- Dried Radish Greens 1 handful (or fresh radish greens)
- Water 8 cups (1.6L)
- Radish 1 piece (small, under 500g)
- Vegetable Broth Pack 2 bags (or dashi ingredients like kelp, shiitake)
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Salt to taste (add if needed after tasting with soup soy sauce)
- Scallion 1/2 stalk
Cooking Instructions
Step 1
Lightly rinse the dried pollock strips in cold water to soften them, then cut them into bite-sized pieces or tear them by hand. Remove any tough skin or impurities. Rehydrate the dried shiitake mushroom in lukewarm water, remove the tough stem, and slice it thinly. Slice the onion into strips and thinly slice the radish into flat pieces. If using dried radish greens, soak them in cold water until softened, then rinse and cut into appropriate lengths.
Step 2
In a pot, combine the prepared dried pollock, rehydrated shiitake mushroom, sliced onion, sliced radish, and 8 cups of water. Begin to heat over medium-low heat. Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently to allow the flavors to meld.
Step 3
Once the water starts to boil, add the cut radish greens first, followed by the thinly sliced radish and the 2 vegetable broth packs. If you don’t have broth packs, you can achieve a similar result by adding kelp and dried shiitake mushrooms to the pot.
Step 4
Simmer over medium-low heat until the radish pieces become translucent and tender, about 15-20 minutes. This ensures a clear, mild, and delicious broth.
Step 5
Once the radish is cooked through, reduce the heat to low and stir in 1 tablespoon of soup soy sauce for seasoning. Taste the broth and add a pinch of salt if needed to reach your desired flavor. The key is to highlight the natural umami of the pollock and the freshness of the ingredients.
Step 6
Finally, add the diagonally sliced scallions and simmer for another minute or two until the scallion aroma infuses the soup. Turn off the heat. Serve hot for a wonderfully refreshing and comforting bowl of Pollock and Radish Soup.
