Dried Pollack and Bean Sprout Soup: A Refreshing and Clear Broth Dish
Dried Pollack and Bean Sprout Soup: The Ultimate Refreshing Soup for a Hangover or a Hearty Breakfast!
As the weather gets chilly, I find myself craving a warm bowl of soup more than ever. It feels incomplete to eat without one, especially for breakfast. Today, I’m sharing a Dried Pollack and Bean Sprout Soup that’s perfect for clearing your head and waking up your senses. Its refreshing broth is truly second to none! Let’s make this magical soup that will have you finishing your rice in no time.
Main Ingredients- Bean sprouts 70g (about 1 handful)
- Dried pollack strips 1 handful (approx. 20g)
- Tofu 1/2 block (approx. 150g)
- Green onions, a small amount (about 1/4 stalk, white parts mainly)
Seasoning & Others- Minced garlic 1/2 Tbsp
- Salted shrimp paste 1.5 Tbsp (including liquid)
- Minced garlic 1/2 Tbsp
- Salted shrimp paste 1.5 Tbsp (including liquid)
Cooking Instructions
Step 1
First, cut the dried pollack into bite-sized pieces (about 3-4 cm). Soak them in cold water for about 10 minutes until softened. Don’t discard the soaking water; it will be used as part of the broth, infusing it with the pollack’s savory flavor.
Step 2
Rinse the bean sprouts thoroughly under running water and drain them. (This step is optional, but if you’re preparing bean sprout salad simultaneously, you can blanch them here.) If you’re making bean sprout salad, set aside some of the blanched bean sprouts for that. Keep the remaining bean sprouts for the soup.
Step 3
Add the rehydrated dried pollack strips to a pot. The softened pollack will add a wonderful depth of flavor to the broth.
Step 4
Pour the water used to soak the pollack into the pot with the pollack strips and bring it to a boil over medium heat. Watch as the broth turns milky and fragrant.
Step 5
Once the broth is boiling, add the tofu that has been cut into bite-sized cubes. Let it simmer for a short while to cook until the tofu is tender.
Step 6
When the soup comes back to a boil, add the minced garlic and chopped green onions. Season the soup with the liquid from the salted shrimp paste. Taking just the liquid from the salted shrimp paste makes it easier to adjust the saltiness and ensures a clean taste. You can add a pinch of regular salt if needed. Simmer for another moment to allow all the flavors to meld together, and your delicious Dried Pollack and Bean Sprout Soup is ready!
