Clear and Refreshing Zucchini and Pollack Roe Soup
Clear and Refreshing Zucchini and Pollack Roe Soup
Recipe for Zucchini and Pollack Roe Egg Soup to Make Your Breakfast Table Hearty
Introducing a clear and refreshing Zucchini and Pollack Roe Egg Soup recipe, perfect for a busy morning to start your day feeling full and comfortable. Its mild and savory flavor is enjoyable for all ages, and it’s quick and easy to prepare with simple ingredients. The subtle sweetness of zucchini and the umami of pollack roe combine to create a deep, delicious broth.
Main Ingredients- 1/2 block Firm Tofu (approx. 150g)
- 1/2 Zucchini (approx. 150g)
- 3-4 Pollack Roe (membranes removed)
- 2 Eggs
Cooking Instructions
Step 1
Wash the zucchini thoroughly, then cut it in half lengthwise and slice it into 0.5cm thick pieces, resembling ginkgo leaves. Slicing them not too thin will give a nice texture.
Step 2
Cut the tofu into generous pieces, about 2.5cm x 3.5cm. Larger pieces will prevent them from breaking apart while cooking and maintain a nice shape.
Step 3
Finely chop the green and red chili peppers, removing the seeds. These add color and a subtle kick of spice.
Step 4
Pat the pollack roe dry with a paper towel to remove excess moisture. Then, gently scrape out the roe with the back of a knife or scissors, keeping the eggs intact. It’s important to handle them gently so they don’t break apart.
Step 5
Crack the 2 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them well.
Step 6
Place the prepared zucchini and tofu in a pot, add 800ml of water, and bring to a boil over high heat.
Step 7
Once the water boils, reduce the heat to medium-low and add 1/3 Tbsp of minced garlic to enhance the broth’s refreshing flavor.
Step 8
While the soup is simmering, slowly drizzle the whisked egg mixture around the edges of the pot. Let the egg set for a moment without stirring, then gently stir with chopsticks to create soft, fluffy ribbons of egg.
Step 9
When the soup boils again, add the prepared pollack roe and the chopped green and red chili peppers. Add the pollack roe at the end to prevent it from becoming too salty or breaking apart.
