Simple and Hearty Pollack and Egg Soup
Quick and Easy Breakfast Soup: Pollack Egg Drop Soup Recipe
This is the perfect dish to warm you up on a chilly winter morning! Using dried pollack (hwangtae) strips and fresh eggs, this delicious breakfast soup can be prepared quickly and easily. A bowl of warm soup on a cold day will surely soothe your insides and give you energy for the day ahead.
Ingredients
- 1 handful dried pollack (hwangtae) strips (approx. 30-40g)
- 2 Tbsp sesame oil
- 1 stalk green onion (white and green parts separated)
- 6 cups water (1.2L)
- 2 tsp salt (or soy sauce, adjust to taste)
- 2 eggs
- Pinch of black pepper
Cooking Instructions
Step 1
If you have the time, trim the dried pollack strips further with scissors to make them finer. This makes them easier to eat.
Step 2
Prepare one handful of dried pollack strips (about 30-40g). Feel free to adjust the amount according to your preference.
Step 3
Do not rinse the prepared pollack strips. Instead, soak them in water briefly to soften them. Immediately drain them and squeeze out any excess water. Be careful not to soak them for too long, or they might become mushy.
Step 4
Heat a pot over medium heat, add 2 tablespoons of sesame oil, and stir-fry the finely chopped white parts of the green onion until fragrant. The onion should start to become translucent and release a sweet aroma.
Step 5
Add the drained dried pollack strips to the fragrant stir-fried green onion and sauté together for 1-2 minutes. The pollack will become more savory as it gets coated with sesame oil.
Step 6
Pour 3 cups (600ml) of water into the pot with the sautéed pollack and green onion, and bring to a boil over high heat. Let it simmer to extract the flavors.
Step 7
Once the water is rapidly boiling, add the remaining 3 cups (600ml) of water and bring it back to a boil over high heat. You will use a total of 6 cups of water.
Step 8
When the soup is boiling nicely, season with 2 teaspoons of salt (or soy sauce) to taste. If it’s too bland, add a little more. Once seasoned, reduce the heat to medium-low.
Step 9
In a separate bowl, crack and beat the 2 eggs thoroughly. Slowly drizzle the beaten eggs over the simmering soup in a circular motion. Stirring gently as you pour will help the egg disperse into thin ribbons.
Step 10
After adding the egg, wait a moment for it to start setting. Then, gently stir once with chopsticks or a spoon to break up the egg into delicate strands rather than large clumps.
Step 11
Finally, add the chopped green parts of the green onion and a pinch of black pepper. Boil for another minute until fragrant. Your delicious pollack and egg soup is ready to be served!
