Hearty and Refreshing Pollack Seaweed Soup (No Meat Recipe)
How to Make Pollack Seaweed Soup: A Delicious Meatless Recipe
A delightful pollack seaweed soup recipe perfect for when you don’t have any beef or other meat on hand. Enjoy a comforting and nutritious meal with this simple yet flavorful soup.
Ingredients- 15g Dried Seaweed (cut)
- 40g Dried Pollack Fillets (Buk-eo)
- 1/2 block Tofu (approx. 150g)
- 1.5 Liters Water
- 3 Tbsp Sesame Oil
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Tuna Extract
- 0.5 ~ 1 Tbsp Minced Garlic
- Salt (to taste)
Cooking Instructions
Step 1
First, cut the tofu into cubes smaller than a tablespoon. This size will allow it to blend harmoniously into the soup.
Step 2
In a large bowl, place the cut seaweed and add cold water. Cut seaweed only requires about 5 minutes to rehydrate, making it quick to prepare. Once rehydrated, rub the seaweed thoroughly with your hands under running water to clean it, then squeeze out excess water. If the seaweed strands are long, you can cut them into bite-sized pieces with scissors for easier eating.
Step 3
Cut the dried pollack fillets into 3-4cm pieces. Place the cut pollack in a bowl or pot and add cold water. Soak for just 5-10 seconds, then immediately drain and lightly squeeze out the water. This brief soaking rehydrates the dry pollack, making it tender. Be careful not to soak it for too long.
Step 4
Now, heat 3 tablespoons of sesame oil in a pot over medium heat. Add the prepared pollack fillets and stir-fry for about 2-3 minutes, allowing the sesame oil to coat the pollack well. This step enhances the pollack’s savory flavor.
Step 5
After stir-frying the pollack, add the squeezed seaweed to the pot. Continue to stir-fry, allowing the moisture from the seaweed to evaporate and its raw smell to dissipate. Stir until the pollack and seaweed are well combined.
Step 6
Once the pollack and seaweed have been sufficiently stir-fried, add 2 tablespoons of tuna extract and 2 tablespoons of soup soy sauce. Stir-fry again to ensure the seasonings are evenly distributed. This step further deepens the umami flavor of the ingredients.
Step 7
After thoroughly stir-frying, pour in 1.5 liters of water and add 0.5 to 1 tablespoon of minced garlic. This quantity is sufficient for about 3 servings. Once you’ve added the water, bring the soup to a rolling boil over high heat.
Step 8
When the soup is boiling, taste it and add salt as needed to adjust the seasoning. It’s generally better to use salt for final seasoning rather than adding too much soup soy sauce, which can make the broth cloudy. After seasoning with salt, add the prepared tofu. Simmer for a short while longer, and your delicious pollack seaweed soup is ready!
