Savory Myeongranjeot (Pollock Roe) Miso Soup
Myeongranjeot Miso Soup
Enjoy a deeply savory and comforting miso soup, elevated by the delightful burst of pollock roe. This dish is perfect for a light yet satisfying everyday meal that you’ll never get tired of. Bring a touch of warmth to your table.
Main Ingredients- 2 pieces Myeongranjeot (salted pollock roe)
- 2/3 piece Daikon radish (approx. 200g)
- 1/5 Onion
- 1/2 stalk Green onion
- 1 Chili pepper (e.g., Cheongyang or red chili)
- 1/2 Tbsp Miso paste
- 1 piece Dried kelp (approx. 5×5 cm)
Seasoning- 1/3 Tbsp Clam miso paste (or regular miso paste)
- 1/2 Tsp Minced garlic
- 1/3 Tbsp Clam miso paste (or regular miso paste)
- 1/2 Tsp Minced garlic
Cooking Instructions
Step 1
When cutting the daikon radish, holding it firmly at the end can help prevent it from becoming uneven, resulting in a neater appearance.
Step 2
Cut the daikon radish into thick slices, about 0.5 cm thick. You’ll need approximately 2/3 of a medium-sized radish (around 200g). Slicing them too thinly might cause them to break apart during cooking.
Step 3
Place the sliced daikon radish, the piece of dried kelp, and the miso paste into a ttukbaegi (earthenware pot) or a regular pot.
Step 4
Spoon the miso paste over the daikon radish. Gently dissolve the miso into the radish using the back of a spoon; this helps prevent clumps and ensures it melts smoothly. Add 400ml of water (enough to cover the radish) and bring it to a boil over high heat.
Step 5
While the soup base is heating up, prepare the other vegetables. Thinly slice the onion, cut the green onion and chili pepper diagonally. Mince the garlic if you haven’t already, and measure it out.
Step 6
Once the water begins to boil, remove the kelp. Add the sliced onion and minced garlic. Taste the broth and adjust seasoning if necessary by adding more miso paste or clam miso paste. Stir well and then reduce the heat to medium, allowing it to simmer.
Step 7
When the daikon radish turns translucent and tender, carefully add the pollock roe. You can either remove the outer membrane and add just the roe, or cut the roe into 2-3 cm pieces and add them whole. Be careful not to overcook the pollock roe, as it can become dry and mushy.
Step 8
Finally, add the diagonally sliced chili pepper and green onion. Simmer for another moment until the flavors meld together, and your delicious Myeongranjeot Miso Soup is ready! For a spicier kick, you can add some Cheongyang chili peppers.
