Silken Tofu and Pollack Roe Soup (Sundubu Myeongnan Tang)
A Hearty and Comforting Sundubu Myeongnan Tang Recipe for Breakfast
Today, I’m sharing a recipe for a clear and refreshing Silken Tofu and Pollack Roe Soup (Sundubu Myeongnan Tang) that will warm you from the inside out. It’s lightly seasoned, making it perfect as a satisfying breakfast on its own. The large chunks of pollack roe burst with flavor, complementing the incredibly soft silken tofu for a truly delightful and filling meal. Because pollack roe is naturally savory, you don’t need to add much salt; using low-sodium pollack roe makes it even more delicately flavored. While adding salted shrimp (saeujeot) would enhance the umami, this version uses soy sauce for a clean, crisp taste. On a cold morning, a warm bowl of this soup is all you need to forget the chill and start your day feeling nourished.
Main Ingredients- 1 pack Silken Tofu (approx. 300-400g)
- 2 Pollack Roe (Myeongnan)
- 2 Shiitake Mushrooms
- 1/2 Zucchini
- 10cm segment Green Onion
Seasoning & Broth- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Mirin (Rice Wine)
- 1 tsp Minced Garlic
- Pinch of Black Pepper
- 5 cups Broth (anchovy-shiitake or rice water)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Mirin (Rice Wine)
- 1 tsp Minced Garlic
- Pinch of Black Pepper
- 5 cups Broth (anchovy-shiitake or rice water)
Cooking Instructions
Step 1
Gently scrape the membrane off the pollack roe and cut it into thick pieces, about 1.5-2cm thick. Finely chop the green onion. Slice the shiitake mushrooms thinly into rounds after removing the stems. Cut the zucchini into half-moon shapes, about 0.5cm thick.
Step 2
Pour the 5 cups of broth (or rice water) into a pot and bring to a boil over medium heat. Once boiling, add the sliced zucchini. Stir in 1 Tbsp of soy sauce for soup and 1 tsp of minced garlic, and continue to simmer.
Step 3
After the zucchini has slightly softened, add the cut pollack roe, shiitake mushrooms, and green onions. Add 1 Tbsp of mirin to eliminate any fishy odors. Simmer for another 5 minutes over medium heat. Finally, sprinkle in a pinch of black pepper and skim off any foam that rises to the surface. This will result in a clear and refreshing Sundubu Myeongnan Tang. The pollack roe adds natural saltiness, so avoid adding extra salt. Taste and adjust seasoning only if absolutely necessary.
Step 4
Ladle the finished Sundubu Myeongnan Tang generously into bowls. Enjoying this steaming hot soup on a chilly morning will melt away the cold.
Step 5
When your mouth feels a bit dry or plain in the morning, a bowl of this soft, silken tofu and refreshing, flavorful soup will provide a satisfying start to your day.
Step 6
Especially during these cooler months, a warm bowl of soup is the ultimate comfort food! Let this Sundubu Myeongnan Tang warm your body and soul, and kickstart a vibrant day.
