Dried Pollack and Bean Sprout Soup: Perfect for Soothing Your Stomach
A Comforting Dried Pollack and Bean Sprout Soup for Post-Drinking Recovery
Last night, I enjoyed a single glass of beer with my dinner, and this morning, I desperately needed a comforting soup to settle my stomach. Wondering what to cook, I decided to take out some dried pollack and fresh bean sprouts. This soup is not only excellent for hangover relief but also hearty enough to enjoy with rice, making it a wonderful meal for the whole family.
Main Ingredients- 30g dried pollack jerky
- 130g fresh bean sprouts
Seasoning & Condiments- 1 Tbsp minced garlic (adjust to taste)
- 2 Tbsp fish sauce (or soy sauce for soup)
- 2 Tbsp soy sauce for soup
- 2 Tbsp perilla oil
- 1/2 tsp soup salt (adjust to taste)
- 1 Tbsp minced garlic (adjust to taste)
- 2 Tbsp fish sauce (or soy sauce for soup)
- 2 Tbsp soy sauce for soup
- 2 Tbsp perilla oil
- 1/2 tsp soup salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the main ingredients: 30g of dried pollack jerky and 130g of fresh bean sprouts. Trim any dirty parts from the dried pollack and cut it into bite-sized pieces, about 2-3cm long, using scissors so even children can eat it easily. Rinse the bean sprouts thoroughly under running water and drain.
Step 2
In a deep pot, add 2 tablespoons of fragrant perilla oil. Add the prepared dried pollack jerky and sauté over medium-low heat for about 2-3 minutes until the surface of the pollack becomes slightly crispy and a nutty aroma rises. Stir-frying the pollack this way deepens its flavor, enhancing the soup’s taste.
Step 3
Once the dried pollack is well stir-fried, pour in 1 liter (about 5 cups) of water to create a refreshing and clear broth. Bring it to a boil over high heat.
Step 4
Add 1 tablespoon of minced garlic to the broth for an extra layer of savory flavor. (The amount of garlic in the photo might appear slightly less, but you can add more later according to your preference.)
Step 5
Add 2 tablespoons of fish sauce and 2 tablespoons of soy sauce for soup to enhance the umami and depth of the broth. Now, cover the pot and let it simmer vigorously over medium heat for about 10 minutes, until the dried pollack becomes tender and softens. During this process, the delicious essences of the pollack will fully infuse into the soup.
Step 6
When the dried pollack is fully cooked and tender, it’s time to add the fresh bean sprouts. Add the bean sprouts and cook for just a short while until they are slightly wilted. Be careful not to overcook them, as this will diminish their characteristic crispiness.
Step 7
Finally, taste the soup and adjust the seasoning with salt if needed. I added about 1/2 teaspoon of soup salt. Feel free to adjust the seasoning to your liking. Your refreshing and comforting Dried Pollack and Bean Sprout Soup is now ready!
