Savory and Deep Flavored Dried Pollack and Seaweed Soup
Postpartum Essential! Simple and Delicious Dried Pollack and Seaweed Soup Golden Recipe
I’ve prepared a special recipe for my sister who needs to recover her strength after childbirth. This soup is gently seasoned and light, designed to be easy on mothers who are breastfeeding. The rich umami from the dried pollack combined with the tender seaweed creates a comforting soup that will soothe the soul. Share this warm and nourishing bowl of Dried Pollack and Seaweed Soup.
Main Ingredients- 1.5 handfuls dried seaweed (approx. 15g)
- 1.5 handfuls dried pollack threads (approx. 20g)
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce for soup
- 1 Tbsp anchovy extract
- 800ml water (4 cups)
Cooking Instructions
Step 1
First, rinse the dried seaweed once. Then, soak it in cold water for about 15 to 20 minutes until it becomes soft and pliable. After soaking, rinse it under running water to remove any impurities. Chop the seaweed into bite-sized pieces. Squeeze out excess water; this helps keep the broth clear. (If you are using pre-cut seaweed, you can skip the chopping step.)
Step 2
Next, soak the dried pollack threads in water for about 5 minutes. Soaking for too long can reduce the pollack’s flavor. While they soak, carefully remove any small bones from the pollack threads. Tear them into bite-sized pieces. Avoid shredding them too finely, as this can affect the texture.
Step 3
Now, place a pot over medium-low heat and add 2 tablespoons of sesame oil. Let the oil heat up gently. Be careful not to let the sesame oil burn by managing the heat.
Step 4
Once the pot is warm enough, add the squeezed seaweed to the pot. Sauté the seaweed over medium-low heat for about 2-3 minutes until it softens slightly and releases its aroma. Stir-frying the seaweed deepens the flavor of the soup.
Step 5
When the seaweed is tender, add the prepared dried pollack threads to the pot. Continue to stir-fry them together with the seaweed for another minute. This step allows the pollack threads to absorb the flavors of the sesame oil and seaweed.
Step 6
Pour 800ml (4 cups) of water into the pot with the sautéed seaweed and pollack. Turn the heat up to high and cover the pot. Bring the soup to a rolling boil.
Step 7
Once the soup is boiling, reduce the heat to medium. Add 2 tablespoons of soup soy sauce and 1 tablespoon of anchovy extract to enhance the savory taste. If you prefer a milder flavor, you can reduce the amount of soy sauce. Let the soup simmer for at least 15 minutes, with the lid slightly ajar or fully closed. This simmering time is crucial for the seaweed and pollack to become tender and for the flavors to meld beautifully into the broth.
Step 8
After simmering sufficiently, let the soup rest for about 30 minutes, allowing the flavors to deepen further (or serve immediately). Ladle the delicious Dried Pollack and Seaweed Soup into bowls. Enjoy this hearty and satisfying meal with a bowl of freshly cooked rice!