Hearty and Refreshing Dried Pollack Soup with Egg and Tofu
How to Make Dried Pollack Soup: A Simple Recipe Perfect for Breakfast
On cool mornings, when you’re not feeling hungry, or the day after a night of drinking, this soup is the perfect remedy! We’ll gently stir-fry dried pollack in perilla oil until it’s golden, creating a milky, refreshing broth. Then, we’ll add soft, fluffy scrambled eggs and tender tofu. Enjoy this delicious soup that’s perfect for a hearty and satisfying meal. It’s an excellent choice to kickstart your day with flavor and sustenance.
Ingredients
- Dried pollack ( Hwangtae), appropriate amount (prepared into bite-sized pieces)
- 2 large eggs
- 1 Tbsp perilla oil
- 1/3 stalk green onion
- 1 Tbsp tuna extract (or soy sauce for soup)
- A pinch of salted shrimp (or adjust seasoning with soy sauce/salt)
- A dash of black pepper
- 800ml – 1L water
Cooking Instructions
Step 1
Lightly rinse the dried pollack under cold water, pat it dry, and cut it into bite-sized pieces, about 5cm long. Heat a pot or pan over medium-high heat, add 1 tablespoon of perilla oil, and stir-fry the pollack until it’s lightly golden brown and fragrant. Sautéing it until it releases its savory aroma will deepen the soup’s flavor.
Step 2
Once the pollack is golden brown, pour in 800ml to 1L of water. Cover the pot and simmer over medium heat for about 15 minutes, allowing the pollack’s flavor to infuse the broth. When a milky, refreshing stock has formed, add 1 tablespoon of minced garlic for an extra layer of flavor.
Step 3
Crack 2 eggs into a bowl. Whisk them thoroughly until the egg whites and yolks are fully combined. You can remove the chalazae (the white stringy bits) if you prefer a smoother texture. Having the eggs whisked beforehand makes it easy to pour them into the soup for fluffy curds.
Step 4
Slice 1/3 stalk of green onion thinly. The green onion will add a refreshing taste to the soup and a beautiful pop of color as a garnish.
Step 5
Cut the tofu into bite-sized cubes, about 1cm thick and 2-3cm square. While the soup is delicious with just pollack and egg, adding tofu provides a wonderfully soft texture and a subtle, creamy richness. It’s especially a hit with children who love tofu!
Step 6
Once the pollack broth has developed its flavor, stir in 1 tablespoon of tuna extract for added umami. Taste the broth and adjust the seasoning as needed with salted shrimp, soy sauce, or salt. Salted shrimp often lends a deeper, cleaner taste.
Step 7
While the soup is simmering, slowly drizzle the whisked eggs into the pot along the edges. As the egg begins to form fluffy curds, add the sliced green onion and tofu. Let it simmer for another moment until everything is heated through. Just before turning off the heat, sprinkle in a dash of black pepper to finish. Your delicious, refreshing, and revitalizing dried pollack soup is now ready to enjoy!
