Soft Tofu and Pollack Roe Soup (Mong-geul Son Sundubu)
Soft Tofu and Pollack Roe Soup (Mong-geul Son Sundubu)
#SoftTofu #HomemadeTofu #PollackRoeSoup #SundubuJjigae #BreakfastDish #HealthyEating #QuickRecipe
Experience the delightful texture of ‘Son Sundubu’ – soft, cloud-like tofu – simmered with savory pollack roe in this incredibly comforting and flavorful soup. Unlike the typical firm blocks of sundubu, this version uses freshly curdled tofu found in soy milk, reminiscent of the famous Baeknyeonjip in Gangneung. Its gentle, creamy texture and the rich, umami flavor from pollack roe and salted shrimp create a dish that is both nourishing and deeply satisfying. Perfect for a hearty breakfast, a comforting lunch, or a restorative meal any time of day. This simple yet elegant soup is a testament to how minimal ingredients can yield maximum flavor.
Ingredients- 700g Soft Tofu (Mong-geul style, with soy milk)
- 200g Pollack Roe (Roe only, membranes removed)
- 2 Tbsp Salted Shrimp (Saewoojeot, with brine)
- 700ml Broth (Anchovy-kelp broth or commercial broth)
- 1 Tbsp Minced Garlic
- 3 Tbsp Chopped Scallions
- A drizzle of Sesame Oil (optional, to taste)
Cooking Instructions
Step 1
Let’s start by introducing the star of this dish: ‘Son Sundubu’. This isn’t the usual firm, molded tofu you find in blocks. Instead, it’s the soft, curdled tofu that forms in soy milk, often served alongside freshly made tofu. It has a wonderfully delicate, cloud-like texture. You can find this specialty type of tofu at some Asian markets or online, often labeled as ‘Mong-geul Sundubu’ or ‘Son Sundubu’.
Step 2
Next, we have our flavor enhancer: ‘Pollack Roe’. The briny, slightly spicy flavor of the pollack roe perfectly complements the mildness of the soft tofu. With these two key ingredients, you can create a truly delicious and satisfying pollack roe and soft tofu soup right in your own kitchen.
Step 3
Take a closer look at the Son Sundubu. Isn’t it beautifully soft and fluffy? It’s very similar in appearance to the famous ‘Chodang Sundubu’ sold in Gangneung. What sets it apart is its incredibly pure, nutty flavor derived directly from the soybeans, and the rich, creamy broth it comes in. This inherent deliciousness forms the foundation of our soup.
Step 4
Pour the prepared broth (700ml) into a pot and bring it to a boil. You can use a homemade anchovy-kelp broth or a good quality store-bought broth. Once the broth is at a rolling boil, carefully add the Son Sundubu along with its accompanying soy milk. The soy milk will add an extra layer of creaminess and nutty flavor to the soup.
Step 5
As the Son Sundubu begins to gently simmer and puff up, it’s time to add the pollack roe. To ensure a smooth texture, you can remove the thin outer membrane from the pollack roe and gently squeeze out the roe. Alternatively, if you have a generous amount, simply cut the roe sacs into about three pieces and add them directly. I chose to remove the membrane and squeeze out the roe. Next, add 2 tablespoons of salted shrimp (saewoojeot), including its brine, to season the soup. The savory essence of the salted shrimp will enhance the soup’s umami profile. Bring the soup back to a rolling boil over high heat.
Step 6
Once the pollack roe is cooked through and the Son Sundubu is tender, add the chopped scallions and minced garlic. These aromatics will balance the flavors and add a fresh, pungent note. Continue to simmer for another minute or two, allowing the ingredients to meld together. When the soup is bubbling gently, turn off the heat.
Step 7
Ladle the finished soup into serving bowls. You’ll see the soft clumps of tofu and the glistening pollack roe. The broth, primarily flavored by the salted shrimp and pollack roe, is incredibly rich, savory, and has a wonderful depth of flavor. Just one spoonful is enough to tell you how delicious it is! A bowl of this warm soup in the morning is the perfect way to start your day feeling nourished and satisfied.
Step 8
Transfer the soup to your serving bowls. It’s best to gently reheat it just before serving to ensure it’s piping hot. For an extra touch of freshness and aroma, garnish with a little more chopped scallion. Finally, add a light drizzle of sesame oil. This is optional but highly recommended, as it adds another layer of nutty fragrance that beautifully complements the other flavors without overpowering the delicate taste of the tofu and soy. (My mother always added sesame oil, and it truly makes the soup twice as nutty and delicious!). Your flavorful Pollack Roe Soft Tofu Soup is now ready to be enjoyed!
