Deep and Refreshing Pollack and Bean Sprout Soup
Deep and Refreshing Pollack and Bean Sprout Soup
How to Make Deliciously Clear Pollack and Bean Sprout Soup
On chilly days, a warm soup is the best! Enjoy this Pollack and Bean Sprout Soup with its wonderfully refreshing broth. It’s perfect for a hangover cure or a satisfying meal!
Pollack and Bean Sprout Soup- 35g dried pollack (shredded, cut into bite-sized pieces)
- 200g soybean sprouts (rinsed clean)
- 1/2 block firm tofu (cut into 1cm cubes)
- 0.5 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 0.5 Tbsp perilla oil
- 600ml water or anchovy-kelp broth
- Soy sauce (or salt) to taste
- Pinch of black pepper
Cooking Instructions
Step 1
First, gently rinse the shredded dried pollack under running water to remove any debris. Then, soak it in water for about 5 minutes, drain, and gently squeeze out excess moisture. This step will make the broth much smoother. Cut the pollack into 2-3cm pieces for easy eating.
Step 2
Cut the firm tofu into approximately 1cm cubes. If you cut them too small, they might break apart while cooking, so aim for a moderate size.
Step 3
Rinse the soybean sprouts thoroughly under cool running water. If any skins float to the surface, skim them off for a clearer soup. After rinsing, drain them well in a colander.
Step 4
Heat the perilla oil in a pot over medium heat. Add the drained dried pollack and sauté for 1-2 minutes until fragrant. Stir-frying the pollack enhances its nutty flavor and deepens the broth’s taste.
Step 5
Pour in the 600ml of water or anchovy-kelp broth, and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes to allow the pollack flavor to infuse the broth.
Step 6
When the broth has developed a good flavor, add the rinsed soybean sprouts and minced garlic. Bring it back to a boil and cook until the bean sprouts are tender but still slightly crisp. It’s best to cook with the lid off at this stage to prevent any ‘fishy’ smell from the sprouts.
Step 7
Once the bean sprouts are cooked to your liking, add the cubed tofu and chopped green onion. Season the soup with soy sauce (or salt) according to your preference. Finish with a pinch of black pepper for a delicious and refreshing Pollack and Bean Sprout Soup.
