Hearty and Refreshing Zucchini and Pollack Roe Soup
[ManmanShe] Refreshing Zucchini and Pollack Roe Soup to Melt Away Fatigue, by SikSikJaengyi
Introducing a recipe for Zucchini and Pollack Roe Soup that fills your stomach and is excellent for fatigue recovery. It’s perfect to enjoy warm on a chilly day, and it’s a nutritious powerhouse meal that can boost your immunity with its wholesome ingredients.
Main Ingredients- 1/2 block firm tofu
- 1/2 medium onion
- 1/4 medium zucchini
- 1 green chili pepper
- 1 red chili pepper
- 3 pollack roe (clarified)
- 1 Tbsp minced garlic
- 3 Tbsp tuna extract (fish sauce)
- 800ml water (approx. 4 paper cups)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Cut it in half lengthwise, then slice into half-moon shapes about 0.5cm thick. This slicing method allows the zucchini to soften nicely into the broth while maintaining a pleasant texture.
Step 2
Dice the onion into slightly larger cubes, about 1cm in size. It’s important to cut the onion this way so its sweetness is well infused into the soup broth.
Step 3
Cut the tofu into bite-sized pieces, approximately 2cm cubes, similar to how you’d cut it for kimchi stew. Avoid cutting it too small, as it might break apart during cooking.
Step 4
Remove the stems from the green and red chili peppers, then slice them diagonally into thin pieces, about 0.5cm thick. The chilies will add a mild spiciness and refreshing aroma to the soup, as well as a beautiful visual appeal.
Step 5
Gently rinse the pollack roe under running water to remove excess salt. Then, cut it into sizable pieces, about 3-4cm long. Be careful not to cut them too small, as they might disintegrate when boiled.
Step 6
Now, prepare a pot. Add the sliced zucchini and onion. Sauté over medium heat with a little oil for about 2-3 minutes, until the zucchini and onion become translucent. This sautéing step enhances the natural sweetness of the vegetables and deepens the soup’s flavor considerably.
Step 7
Once the onion starts to turn translucent, pour in the 800ml of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes, or until the zucchini and onion are tender. It’s important to let the broth extract a clear and refreshing flavor.
Step 8
When the broth has developed a good flavor, add the prepared pollack roe, tofu, minced garlic (1 Tbsp), and the sliced green and red chili peppers. Bring it to a boil again and simmer for a short while longer. The pollack roe and tofu will add umami to the broth. Once it starts boiling again, cook for just about 3-4 minutes more.
Step 9
Finally, add the 3 Tbsp of tuna extract (fish sauce) to season the soup. If the flavor isn’t quite right, add a pinch of salt to your preference. Once seasoned to your liking, turn off the heat. Ladle the delicious Zucchini and Pollack Roe Soup into bowls, and it’s ready to be enjoyed!
