Gentle Zucchini and Pollock Roe Egg Drop Soup for Babies
Gentle Zucchini and Pollock Roe Egg Drop Soup for Babies
Perfect for 18-Month-Olds! Simple and Delicious Zucchini Pollock Roe Egg Drop Soup Recipe
Try making a special soup for your baby using pollock roe you have at home. Its mild and savory flavor, without being spicy, combines wonderfully with zucchini and egg, captivating your baby’s palate. Instead of salt, the subtle taste of pollock roe seasons the soup, making it healthier. With its soft texture, this soup is perfect as a baby food broth for 18-month-olds.
Main Ingredients- Zucchini 107g (cooked until tender)
- Silken Tofu or Soft Tofu 111g (baby-friendly)
- Pollock Roe 21g (remove membrane, use only the roe)
- 1 Fresh Egg
Seasoning & Broth- 1 Tbsp Sesame Oil (for a nutty aroma)
- A pinch of baby-low sodium salt (if needed)
- 300ml Clear Anchovy-Kelp Broth (base for the soup)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- A pinch of baby-low sodium salt (if needed)
- 300ml Clear Anchovy-Kelp Broth (base for the soup)
Cooking Instructions
Step 1
First, cut the zucchini into bite-sized pieces for your baby (about 1cm thick, half-moon shape, or small cubes). Using silken or soft tofu makes it easier for babies to chew and digest. Prepare the tofu by cutting it into similar bite-sized pieces.
Step 2
Pour 300ml of clear anchovy-kelp broth into a pot and bring it to a simmer over medium heat. Once the broth is boiling, add the prepared zucchini. Cook for about 5 minutes, or until the zucchini becomes translucent and tender. Skim off any foam or impurities that rise to the surface; this will make the broth clearer.
Step 3
Once the zucchini is sufficiently cooked and soft, crack one egg into a separate bowl. Remove the chalaza (egg white membrane) and whisk the egg thoroughly with a fork or whisk until smooth. Slowly drizzle the beaten egg into the simmering broth in a circular motion. After pouring the egg, wait for about 10 seconds without stirring, then gently stir with chopsticks in large motions to create beautiful, fluffy egg ribbons. Stir gently with chopsticks to prevent the egg from clumping.
Step 4
Rinse the pollock roe gently. Use chopsticks to carefully slide the membrane off, separating only the roe. Add the separated pollock roe to the pot. Gently break it apart with chopsticks as you stir, ensuring it doesn’t clump together. The savory flavor of the pollock roe will infuse into the broth, adding a natural umami taste.
Step 5
Now, add the prepared tofu and simmer for another 1-2 minutes. Handle the tofu gently to prevent it from breaking apart. Taste the soup and, if necessary for your baby’s palate, add a tiny pinch of baby-specific low-sodium salt. Remember that pollock roe is naturally salty, so taste and adjust accordingly.
Step 6
Finally, drizzle in 1 tablespoon of sesame oil for a nutty aroma. Stir gently one more time after adding the sesame oil, then immediately turn off the heat. Cooking for too long can diminish the fragrance of the sesame oil. Let it cool slightly to a safe temperature and serve this delicious and nutritious zucchini pollock roe egg drop soup to your baby!
