Silken Tofu and Egg Drop Soup with Pollack Roe
Silken Tofu and Egg Drop Soup with Pollack Roe
Simple Breakfast Menu: Silken Tofu and Egg Drop Soup with Pollack Roe
Introducing a simple and comforting Silken Tofu and Egg Drop Soup with Pollack Roe, perfect for busy mornings. The combination of melt-in-your-mouth silken tofu, popping pollack roe, and savory eggs creates a refreshingly clear and clean broth. This soup is so satisfying that it can be a complete meal without rice. Enjoy a delicious and easy start to your day with this recipe.
Main Ingredients- 1 package silken tofu (approx. 300g)
- 2 eggs
- 2 strips pollack roe
- 3 stalks green onions
Broth (6 cups)- 6 cups water
- 15 dried anchovies (for broth)
- 2 dried profiles (or dried anchovies)
- 1 sheet dried kelp (approx. 10cm x 10cm)
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1 tsp minced garlic
- 6 cups water
- 15 dried anchovies (for broth)
- 2 dried profiles (or dried anchovies)
- 1 sheet dried kelp (approx. 10cm x 10cm)
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, let’s drain the silken tofu. Carefully cut the tofu package halfway with scissors and invert it to let excess water drain naturally for about 10 minutes. Then, slice it into roughly 2cm thick pieces for easy eating.
Step 2
Now, let’s make the flavorful broth. Remove the heads and guts from the dried anchovies. In a dry pan, lightly toast the anchovies and dried profiles over low heat for 1-2 minutes to remove any fishy smell. Add 6 cups of water and the kelp to the toasted anchovies and profiles, and bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium. Simmer for another 10 minutes to create a deep, rich broth.
Step 3
Slice the pollack roe into 1-2cm thick pieces without removing the membrane. If you prefer a saltier taste, use as is. If you prefer it less salty, you can make a small slit in the membrane and scoop out the contents.
Step 4
Bring the prepared broth back to a boil. Once boiling, add the sliced silken tofu and minced garlic to enhance the flavor of the soup.
Step 5
As the silken tofu starts to cook, gently add the sliced pollack roe. Next, add the soy sauce for soup and tuna extract (or fish sauce) to season the soup. Using tuna extract will add an extra savory flavor, making the broth even more delicious.
Step 6
Crack the eggs into a bowl and whisk them well with the finely chopped green onions. Whisking them together beforehand ensures the eggs disperse evenly when added to the soup, preventing clumps.
Step 7
When the soup comes to a boil again, slowly drizzle the whisked egg mixture around the edges of the pot. Once the egg begins to set, resist stirring for about 10 seconds. Then, gently stir with chopsticks to create soft, ribbon-like egg strands. Skim off any foam that rises to the surface during cooking for a cleaner, clearer soup.
Step 8
Your Silken Tofu and Egg Drop Soup with Pollack Roe, featuring tender tofu, popping roe, and savory eggs, is now complete! #PollackRoeTofuSoup #PollackRoeRecipe
Step 9
This comforting soup is a perfect, light, and satisfying meal for busy mornings, whether for working adults or children heading to school. Start your day with a warm bowl of this delicious soup.
Step 10
Enjoy this Silken Tofu and clear Egg Drop Soup, boasting a wonderfully soft texture and a refreshingly clean and delicious broth! #SilkenTofuRecipe #EggDropSoup
