Refreshing and Flavorful Myeongran (Pollock Roe) and Zucchini Tofu Soup
Easy Myeongran Recipe: How to Make Refreshing Myeongran, Zucchini, and Tofu Soup, Perfect for a Hangover
Introducing a clear and refreshing Myeongran, Zucchini, and Tofu soup that harmonizes the savory taste of seafood with the coolness of vegetables. It has a refreshing broth reminiscent of a clear spicy fish soup, yet it’s satisfyingly hearty. Create a special meal with simple ingredients.
Main Ingredients- Myeongran (Pollock Roe) 100g (semi-dried or fresh)
- Radish 200g (about 1/5 of a medium radish)
- Zucchini 1/3 medium
- Tofu 150g (about 1/2 block)
- Cheongyang Pepper (Korean chili pepper) 1
- Red Pepper 1
- Green Onion 1 stalk (about 20cm length)
Broth and Seasoning- Rice Water 600ml ~ 700ml (can substitute with anchovy-kelp broth)
- Fish Sauce (like anchovy sauce) 1 Tbsp
- Salted Shrimp (liquid only) 0.5 Tbsp
- Minced Garlic 0.5 Tbsp
- Rice Water 600ml ~ 700ml (can substitute with anchovy-kelp broth)
- Fish Sauce (like anchovy sauce) 1 Tbsp
- Salted Shrimp (liquid only) 0.5 Tbsp
- Minced Garlic 0.5 Tbsp
Cooking Instructions
Step 1
Prepare all vegetables and tofu by cutting them. Slice the Cheongyang pepper, red pepper, and green onion diagonally about 0.5cm thick. Cut the radish and zucchini into bite-sized pieces, approximately 2cm x 2cm. Dice the tofu into similar-sized cubes.
Step 2
Gently rinse the myeongran under running water to remove any surface impurities. Pour hot boiling water over the myeongran and blanch it for about 10 seconds. This step helps to firm up the myeongran’s outer skin and prevents the broth from becoming cloudy.
Step 3
Drain the blanched myeongran. Using kitchen scissors, cut the myeongran into large pieces, about 1.5cm to 2cm in size. Cutting them too small can cause them to break apart while cooking, making the soup cloudy and difficult to eat. Aim for substantial pieces.
Step 4
Pour 600ml-700ml of rice water into a pot and add the sliced radish first. Bring to a boil over high heat. Once the radish starts to turn translucent, add the diced tofu, zucchini, minced garlic (0.5 Tbsp), fish sauce (1 Tbsp), and salted shrimp liquid (0.5 Tbsp). Reduce the heat to medium and simmer until the ingredients are tender, bringing it to a rolling boil.
Step 5
As the broth simmers, add the prepared myeongran, diagonally sliced Cheongyang pepper, red pepper, and green onion. Once the myeongran is added, be mindful of the heat to prevent boiling over. Cook for another 1-2 minutes, just until the myeongran is cooked through. It’s important not to stir after adding the myeongran; let it cook undisturbed to keep the myeongran intact and the broth clear. Taste and adjust seasoning with more fish sauce or salt if needed. Your refreshing and flavorful Myeongran, Zucchini, and Tofu soup is ready!
