Hearty and Refreshing Dried Pollack and Tofu Soup
Hearty and Refreshing Dried Pollack and Tofu Soup
Perfect Morning Soup for Hangover Relief: Dried Pollack and Tofu Soup
This Dried Pollack and Tofu Soup is a comforting and revitalizing dish, perfect for starting your day. Dried pollack is renowned for its hangover-curing properties, and when combined with soft tofu, it creates a deeply satisfying and restorative meal. Enjoy a clear, refreshing broth that will leave you feeling renewed.
Main Ingredients- 1 handful dried pollack (about 30-40g)
- 1/2 block tofu (soft or regular)
- A little radish (about 50g, thinly sliced into half-moons)
- 1/2 stalk green onion (chopped)
- 1/2 Tbsp minced garlic
- 1/2 packet enoki mushrooms (ends trimmed, separated)
- 1/2 Tbsp salted shrimp (for broth and seasoning)
Cooking Instructions
Step 1
Gently soak the dried pollack in cold water for about 5 minutes until it becomes slightly pliable. Be careful not to soak it for too long, as this can diminish its flavor. Squeeze out excess water by hand, then cut the pollack into bite-sized pieces (about 3-4cm) with scissors. Heat 1 teaspoon of sesame oil in a pot over medium-low heat and stir-fry the pollack for 1-2 minutes. This step helps to remove any fishy odor and adds a nutty aroma.
Step 2
Once the pollack is lightly stir-fried, add the thinly sliced radish and continue to sauté together for about 1 minute. The radish will release some moisture, mingling with the pollack to create a refreshing depth of flavor in the broth. Stir gently, as if tossing in a wok.
Step 3
Pour in the 600ml of water (or your prepared anchovy/kelp broth) into the pot and bring to a boil over high heat. If using anchovy broth, add the anchovies first and boil, then remove them before adding other ingredients. If using kelp broth, remove the kelp once the water starts boiling to prevent the broth from becoming cloudy. Wait until the broth reaches a rolling boil.
Step 4
When the broth is vigorously boiling, add the tofu cut into bite-sized pieces. Gently stir to prevent the tofu from sticking to the bottom, and continue to simmer for about 3-4 minutes until the tofu floats to the surface. This process allows the tofu’s softness to infuse into the broth, enhancing its flavor.
Step 5
Once the tofu is floating, add the separated enoki mushrooms, chopped green onions, and minced garlic. Bring it all to a boil again for a short while, allowing the flavors to meld together. Simmer for about 2-3 minutes until the ingredients are well-infused.
Step 6
Finally, it’s time to season. Stir in 1/2 tablespoon of salted shrimp into the broth and taste. If it’s not salty enough, add a little more salted shrimp or a tiny splash of soup soy sauce to adjust the seasoning. Once seasoned, turn off the heat, ladle into bowls, and enjoy while warm. This soup is also delicious served over rice.
