Dried Pollack and Bean Sprout Soup
Refreshing and Mild Dried Pollack and Bean Sprout Soup Recipe
Lately, many people around me have been feeling under the weather, like they have a cold. To proactively prepare, I’ve made a warm and comforting soup. This Dried Pollack and Bean Sprout Soup has a clear and refreshing broth, making it an excellent choice for breakfast. It’s a healthy and delicious soup that’s perfect for a light meal or when you need a soothing dish.
Main Ingredients- 35g Dried Pollack Threads (cut into 2-3cm pieces with scissors)
- 270g Bean Sprouts (rinsed thoroughly under running water)
- 1.5L Seafood Broth (or Anchovy Broth)
- 1/2 Large Leek (sliced diagonally)
- 1 Cheongyang Pepper (seeds removed, sliced diagonally)
- 1 Red Bell Pepper (seeds removed, sliced diagonally)
- 0.5 Tbsp Salted Shrimp (for seasoning)
Dried Pollack Marinade- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sesame Oil
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, pour 1.5L of water into a pot. Add one seafood broth tea bag (or anchovy broth bag) to create a refreshing broth. Cover with a lid and bring to a rolling boil over high heat to make a flavorful stock.
Step 2
Since the dried pollack threads are dry, lightly rinse them under cold water to remove any impurities, then squeeze out excess water with your hands. Next, add 1 Tbsp of soup soy sauce, 0.5 Tbsp of mirin, 1 Tbsp of minced garlic, and 0.5 Tbsp of sesame oil. Gently massage these ingredients into the pollack threads to marinate them. This process will enhance the umami flavor and make the pollack tender.
Step 3
Rinse the bean sprouts under cold running water. Remove any floating husks and drain them well. Prepare them for cooking. It’s best to cook the bean sprouts with the lid on to prevent any ‘bean sprout smell’.
Step 4
Slice the large leek in half lengthwise, then cut it diagonally. Remove the seeds from the Cheongyang pepper and red bell pepper, then slice them diagonally as well. These will add color and a subtle heat to the soup.
Step 5
Now, add the marinated dried pollack threads to the pot. Sauté them over medium heat for about 1-2 minutes until fragrant. Stir-frying the pollack first will deepen its nutty flavor and enrich the soup’s taste.
Step 6
Once the pollack is sautéed and the broth is boiling, pour in the 1.5L of seafood broth you prepared earlier. Increase the heat to high and bring the soup back to a boil with the lid on.
Step 7
When the soup comes to a rolling boil, add the rinsed bean sprouts. Cover the pot again and let it simmer for about 5 minutes. The bean sprouts will cook to a crisp-tender texture and add their refreshing essence to the broth.
Step 8
While the soup is simmering, add 0.5 Tbsp of salted shrimp to season the broth. Using salted shrimp will result in a clearer and more savory flavor profile.
Step 9
Finally, add the prepared leek, red bell pepper, and Cheongyang pepper to the pot. Cook for just another minute or so. Avoid overcooking the vegetables to maintain their crispness and fresh flavors.
Step 10
Taste the soup and adjust the seasoning with more salted shrimp or soup soy sauce if needed. A pinch of black pepper can be added for extra flavor. Serve hot with a bowl of rice and enjoy this comforting and nourishing soup!
