Silken Tofu and Pollack Roe Soup: A Delicate and Flavorful Delight
Silken Tofu and Pollack Roe Soup
A simple yet incredibly flavorful soup made with delicate silken tofu and briny pollack roe. This recipe offers a comforting and satisfying taste, perfect for a light meal or a soothing hangover cure.
Main Ingredients
- 1 pair fresh pollack roe (approx. 100-150g)
- 1 pack silken tofu (approx. 300-400g)
Cooking Instructions
Step 1
Let’s start by making a delicious broth. Pour 3 cups (720ml) of water into a pot and add one piece of dried kelp (about 10x10cm). Let it steep for about 10 minutes to extract a savory flavor. Gently simmer over medium-low heat to allow the kelp’s essence to infuse the water.
Step 2
Once the broth begins to simmer, remove the kelp. Then, add 1/2 tablespoon (5-7g) of minced garlic to infuse the broth with its aromatic quality, enhancing the overall depth of flavor. This step ensures a clear and refreshing taste.
Step 3
Temporarily reduce the heat to low. Prepare the pollack roe by carefully cutting it into bite-sized pieces (chopped roughly) with scissors, being mindful not to burst the roe sacs. Add the cut pollack roe to the pot. Avoid overcooking, as this can make the roe tough.
Step 4
As the pollack roe begins to cook and soften slightly, gently scoop the silken tofu with a spoon and add it to the pot in large chunks. Adding the tofu in generous portions will provide a wonderfully soft texture. Handle the tofu gently to prevent it from breaking apart completely.
Step 5
Finally, generously sprinkle in 1 tablespoon (10-15g) of fresh chopped green onions for a burst of freshness and aroma. Taste the soup and if it needs more seasoning, add a little bit of salted shrimp brine for an extra umami boost and to adjust the saltiness. If you don’t have salted shrimp, you can also use soup soy sauce or salt to season. Serve hot and enjoy immediately!