Silken Pollack Roe and Soft Tofu Stew: A Refreshing and Light Soup Perfect for Breakfast
Easy Morning Soup, Pollack Roe Recipe, Clear and Refreshing Silken Tofu Stew
Instead of the usual tofu stew, I tried making this with soft tofu today, and it has a charm different from regular tofu! I’m introducing a pollack roe and soft tofu stew that’s cool, savory, and perfect for a morning meal. Enjoy a hearty and refreshing start to your day with this clear silken tofu stew! ^^*
Main Ingredients- 1/2 cup low-sodium pollack roe (prepared for eating)
- 1 pack soft tofu (approx. 300-400g)
- 1/2 zucchini (thinly sliced into half-moons)
- 1 stalk green onion (sliced diagonally)
- 1 pack dashi broth sachet (or 1.2L anchovy/kelp broth)
- 2 Korean green chili peppers (seeds removed, sliced diagonally, adjust spiciness)
- 1 red chili pepper (seeds removed, sliced diagonally, for color)
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the dish. Slicing them according to the recipe will make the cooking process much smoother.
Step 2
Remove the packaging from the soft tofu. Roughly cut it into 2-3 large pieces using a spoon or knife. If you cut it too small, it might break apart while simmering.
Step 3
For the pollack roe, you can either remove the membrane and use only the roe, or slice it into 1-1.5cm pieces to eat with the membrane. Slice the zucchini into thin half-moons similar in size to the pollack roe. Slice the green onion and chili peppers diagonally. The Korean green chili peppers add spiciness, and the red chili pepper adds a beautiful color.
Step 4
In a deep pot, add 1.2L of water. Add half of the sliced green onion and the dashi broth sachet. Also, add 2 Tbsp of soy sauce for soup and 3 Tbsp of cooking wine to prepare the base broth.
Step 5
Place the pot over medium heat and boil vigorously for 15 to 20 minutes to create a flavorful base broth. Once the broth has extracted enough flavor, remove the solids (green onion and dashi sachet) to maintain a clear soup.
Step 6
Add the prepared pollack roe and zucchini to the base broth. Stir in 0.5 Tbsp of salted shrimp to adjust the seasoning. Salted shrimp adds umami to the broth and complements the saltiness of the pollack roe.
Step 7
Now, gently add the soft tofu. After adding the soft tofu, simmer for only about 5 minutes. Simmering for too long can make the soft tofu rubbery.
Step 8
Finally, add all the diagonally sliced green onion, Korean green chili peppers, and red chili pepper. Turn off the heat immediately after adding the chili peppers to retain their crisp texture.
Step 9
Simmer for another moment until all the flavors meld together, and your delicious pollack roe and soft tofu stew is complete! Enjoy it as a hearty breakfast with a warm bowl of rice.
Step 10
Tip: Even if you use low-sodium pollack roe, it already has some saltiness. Season with salted shrimp and soy sauce for soup, taste, and then add salt or more salted shrimp if needed. It’s best not to make it too salty from the start.
