Kid-Friendly Pollack and Soybean Sprout Soup
Gentle and Flavorful Pollack and Soybean Sprout Soup for Kids
While simple soybean sprout soup is great, when you’re in a rush or find it hard to achieve a deep flavor, try adding pollack! This pollack soup turns out to be a hit for kids who love savory flavors like shrimp or squid, thanks to the unique umami of the pollack. It’s a foolproof pollack soup recipe that’s gentle and subtly seasoned, perfect for your child’s palate and health.
Main Ingredients- 1/4 bundle soybean sprouts (approx. 50g)
- 1/2 handful dried pollack strips (approx. 20g), rehydrated and prepared
- 2 cloves garlic, minced (about 1/2 tsp)
- 1 egg
- 500ml water (approx. 2.5 cups)
Seasoning & Add-ins- 1/2 tsp salt (or a splash of soy sauce for soup)
- 1 bouillon cube (vegetable flavor recommended)
- 1/2 tsp salt (or a splash of soy sauce for soup)
- 1 bouillon cube (vegetable flavor recommended)
Cooking Instructions
Step 1
First, in a pot, combine the thoroughly washed soybean sprouts with 500ml of cold water. Cover the pot and bring it to a boil over high heat. Boiling for about 5 more minutes after it starts simmering will help retain a refreshing and crisp texture.
Step 2
Prepare 2 cloves of garlic. Since this is for children, it’s good to adjust the amount so the garlic flavor isn’t too strong.
Step 3
Finely mince the prepared garlic. Using the back of a knife to crush it or a garlic press can make this step easier. (This recipe used about 1/2 teaspoon of minced garlic).
Step 4
Once the soybean sprouts are sufficiently cooked, add the prepared dried pollack strips and let them simmer together. Pollack is an important ingredient that adds depth and a refreshing taste to the broth.
Step 5
Prepare 1 egg. You can also make a thin omelet and slice it, or prepare the egg in a way your child prefers.
Step 6
Crack the egg into a bowl and gently whisk it with a fork or chopsticks until the chalaza (the stringy white part) is removed. Removing the chalaza makes the soup clearer and smoother.
Step 7
While the soup is at a rolling boil, slowly pour the whisked egg in a thin stream around the edges of the pot. Do NOT stir while the egg is cooking and puffing up! Letting it set undisturbed will result in beautifully formed egg ribbons and prevent the soup from becoming cloudy.
Step 8
Tip: If your child is very young, rehydrate the dried pollack in lukewarm water and meticulously remove any small bones or tough skin. Cut it into small pieces, about the size of a pinky fingernail segment, squeeze out excess water, and add it directly, or toss it with a little sesame oil before adding for a nuttier, softer texture.
Step 9
Finally, season the soup to your child’s taste. Use about 1/2 teaspoon of salt or a splash of soup soy sauce for a mild and subtly seasoned flavor. (If using a bouillon cube, adjust the salt amount considering its saltiness.) For added depth, we used 1 vegetable-flavored bouillon cube. This finished pollack and soybean sprout soup will be a wonderful dish that appeals to both your child’s health and taste buds.
