Pollock Roe and Napa Cabbage Miso Soup
Deep, Savory Flavor: The Perfect Combination of Pollock Roe and Napa Cabbage Miso Soup
Introducing a recipe for a savory and light Pollock Roe and Napa Cabbage Miso Soup that highlights the natural flavors with minimal seasoning. Even without complex spices, the umami from the pollock roe and the refreshing sweetness of the napa cabbage create a deep and rich broth. It’s perfect for a comforting and satisfying meal, ideal for enjoying with rice.
Main Ingredients- 1 head of baby napa cabbage
- 5 servings of low-sodium pollack roe
- 1/2 block of firm tofu
- 1 green onion (scallion)
- 2 Korean green chili peppers
- 1 dashima (kelp) pack for broth
Seasoning- 2 Tbsp miso paste
- 0.5 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or rice wine)
- Salt to taste (optional)
- 2 Tbsp miso paste
- 0.5 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or rice wine)
- Salt to taste (optional)
Cooking Instructions
Step 1
Prepare all ingredients by washing and chopping them as needed. If your pollock roe is frozen, thaw it beforehand.
Step 2
Wash the baby napa cabbage thoroughly, then cut it into large, bite-sized pieces (about 3-4 cm). Separating the leaves and stems can help manage cooking times.
Step 3
Dice the firm tofu into approximately 1.5 cm cubes. Finely chop the green onion and Korean green chili peppers. If you prefer less spice, remove the seeds from the chili peppers before chopping.
Step 4
Carefully remove the membrane from the thawed pollock roe and cut it into bite-sized pieces (about 2 cm), suitable for scooping with a spoon. Your ingredient preparation is now complete!
Step 5
Fill a pot with plenty of water and add the dashima pack. Simmer for 10-15 minutes to create a rich broth. Once the broth is infused, remove and discard the dashima pack to create a clean soup base.
Step 6
Place 2 tablespoons of miso paste in a fine-mesh sieve set over the pot. Use the back of a ladle to gently press the miso through the sieve into the broth, ensuring it dissolves smoothly without clumps.
Step 7
Add the sliced baby napa cabbage to the broth with dissolved miso. Simmer for about 5 minutes until the cabbage becomes tender, allowing its natural sweetness to infuse into the soup.
Step 8
Add the prepared pollock roe to the pot and simmer together. Be careful not to overcook the pollock roe, as it can become mushy.
Step 9
Stir in 0.5 tablespoon of minced garlic to enhance the soup’s aroma and depth of flavor. Continue to simmer.
Step 10
Gently add the diced tofu to the soup. Be careful not to break the tofu while adding it.
Step 11
As the soup simmers, skim off any foam or impurities that rise to the surface using a fine-mesh skimmer. This will result in a cleaner and clearer broth.
Step 12
Add 2 tablespoons of cooking wine to reduce any unwanted odors and enhance the flavors. Taste the soup and adjust the seasoning with salt if needed, considering the saltiness of the miso paste.
Step 13
Finally, add the chopped green onion and Korean green chili peppers to add a fresh aroma and a touch of heat. You can increase the amount of chili peppers if you enjoy a spicier soup.
Step 14
Let the soup simmer for a moment longer to allow all the flavors to meld together. Your delicious Pollock Roe and Napa Cabbage Miso Soup is now ready!
Step 15
This soup is not only light and comforting but also incredibly savory, making it an excellent choice for breakfast. It’s also a satisfying option for lunch or dinner. Enjoy it warm for the best flavor.
