Refreshing and Spicy Pollack Roe Soup with Zucchini
The Easiest Zucchini Pollack Roe Soup Recipe: Guaranteed Delicious!
A simple and delicious recipe for pollack roe soup featuring thick-cut zucchini and flavorful pollack roe. Perfect for a hearty meal!
Main Ingredients
- 500g zucchini (choose a medium-sized one)
- 1 medium onion
- 5 cups water (about 1L)
- 2 vegetable broth packets or concentrate
- 150g low-sodium pollack roe
- 1 Tbsp minced garlic
- 1 stalk green onion
- 2 Korean chili peppers (optional)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and slice it thickly, about 0.7-1cm thick. Also, slice the onion into thick strips, similar in thickness to the zucchini. This ensures a pleasant texture and prevents them from becoming too mushy.
Step 2
Pour 5 cups of water (approximately 1L) into a deep pot. Add the sliced zucchini and onion. Then, add 2 vegetable broth packets to enhance the depth of flavor in the soup. If you don’t have broth packets, you can use store-bought vegetable broth concentrate.
Step 3
Once the water begins to boil, carefully remove the thin membrane from the pollack roe and scrape out the roe into a bowl. Add the prepared pollack roe and 1 tablespoon of minced garlic to the pot. As the pollack roe cooks, skim off any foam that rises to the surface for a clearer, cleaner broth.
Step 4
Slice the green onion diagonally and add it to the pot. If you prefer a spicier soup, finely chop 2 Korean chili peppers and add them as well. Continue to simmer until all the ingredients are tender. Once cooked, turn off the heat, and your delicious pollack roe soup is ready!
Step 5
For those who enjoy a bit of heat, you can substitute the Korean chili peppers with 1 teaspoon of chili powder added at the end. Feel free to adjust the amount of chili powder to your preference.
