Refreshing Pollack Roe and Zucchini Soup
Super Simple Pollack Roe and Zucchini Soup Recipe
Today, we’re sharing an incredibly simple recipe that you can whip up in no time! Perfect for busy mornings or when you suddenly crave soup and don’t know what to make. No need for a separate broth! Here are the ingredients for our super easy Pollack Roe and Zucchini Soup.
Main Ingredients- Pollack Roe 150g (about 2 pieces)
- Tofu 1/3 block
- Zucchini 1/3
- Green Onion 1/2 stalk
- Red Chili Pepper 1/2 (or red pepper with seeds removed)
- Rice Water 500ml (approx. 2 cups)
Seasoning- Minced Garlic 1 Tbsp
- Fish Sauce 1 Tbsp (can substitute with soy sauce or salt)
- Sesame Oil 1 Tbsp
- Black Pepper to taste (optional)
- Minced Garlic 1 Tbsp
- Fish Sauce 1 Tbsp (can substitute with soy sauce or salt)
- Sesame Oil 1 Tbsp
- Black Pepper to taste (optional)
Cooking Instructions
Step 1
Alright, let’s get ready to make a delicious Pollack Roe and Zucchini Soup! As you can see, the ingredients are super simple, so even beginner cooks can make it without worry, and really quickly! Let’s prepare at speed!
Step 2
First, we’ll remove some of the saltiness from the pollack roe. Soak the pollack roe in cold water for about 5 minutes. If you’re using low-sodium pollack roe, you can skip this step and use it directly. Cut the desalted pollack roe into slightly larger pieces, about 1-1.5 cm thick. It’s best to cut them a bit thick so the roe doesn’t break apart.
Step 3
Wash the zucchini thoroughly and slice it into half-moon shapes, about 0.5 cm thick. Cut the tofu into bite-sized pieces, and slice the green onion diagonally. If using a red chili pepper, remove the seeds and slice it thinly; this adds a nice color to the soup.
Step 4
Now, pour 500ml of rice water into a pot. Add the sliced zucchini, tofu, and green onion. Then, add the seasoning ingredients: 1 Tbsp minced garlic and 1 Tbsp fish sauce. (You can use soy sauce or salt instead of fish sauce.) Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes, or until the zucchini becomes transparent and tender. The zucchini needs to be well-cooked for a refreshing broth.
Step 5
Once the zucchini is tender, carefully add the thick-cut pollack roe. Here’s the most important tip! Once you add the pollack roe, absolutely do not stir it with chopsticks! The roe can break apart, making the soup look unappetizing and cloudy. Reduce the heat to low, cover the pot, and let it simmer undisturbed for just 3 minutes. This allows the savory flavor of the pollack roe to infuse into the broth.
Step 6
After 3 minutes, add the sliced red chili pepper. Finally, drizzle in 1 Tbsp of sesame oil. If you like, you can add a pinch of black pepper. Turn off the heat and enjoy your delicious Pollack Roe and Zucchini Soup!
Step 7
How was that? With simple ingredients and made in super speed, here’s your Pollack Roe and Zucchini Soup! Even without a separate broth, the soup is incredibly refreshing and clean, making it perfect for a hangover cure or when you don’t have much appetite. The sesame oil added at the end enhances the deep and nutty flavors of the zucchini and pollack roe. Enjoy it with a warm bowl of rice!
