Hearty Pollack and Soft Tofu Egg Drop Soup
Hearty Pollack and Soft Tofu Egg Drop Soup
Delicious Pollack, Soft Tofu, and Egg Drop Soup!
As the weather turns chilly in the mornings and evenings, this mild, hearty, and warming Pollack, Soft Tofu, and Egg Drop Soup is perfect for a comforting meal. It’s easy to make, packed with nutrition, and great for soothing a hangover or simply enjoying as a satisfying dish. Its gentle flavor makes it a hit with the whole family, even picky eaters.
Main Ingredients- 100-150g dried pollack strips (or dried cod strips)
- 1 small package of soft tofu
- 2-3 large eggs
- 1/2 large onion (or 1 small onion)
- 1-2 Korean green chili peppers (optional, for a spicy kick)
Seasoning & Broth- 2 soup stock cubes (or anchovy-kelp broth)
- 1 Tbsp cooking wine or mirin (like Cheongju)
- 1 tsp minced garlic
- 1 tsp fish sauce (or soy sauce, or salted shrimp extract)
- Salt to taste
- A pinch of black pepper
- 2 soup stock cubes (or anchovy-kelp broth)
- 1 Tbsp cooking wine or mirin (like Cheongju)
- 1 tsp minced garlic
- 1 tsp fish sauce (or soy sauce, or salted shrimp extract)
- Salt to taste
- A pinch of black pepper
Cooking Instructions
Step 1
First, lightly rinse the dried pollack strips under water to soften them. Gently rub with your hands to remove any remaining small bones. Squeeze out excess water, then cut the pollack into bite-sized pieces, about 2-3 cm long, and place them in a pot.
Step 2
Finely mince the onion. Cut the soft tofu into quarters or larger chunks. In a separate bowl, whisk the eggs with two pinches of salt until well combined. (Adding salt to the eggs beforehand helps eliminate any eggy odor).
Step 3
Place the pot with the pollack over medium heat. Add 1 tablespoon of cooking wine (or mirin) and stir-fry for about 1 minute until the pollack is lightly toasted. This step enhances the pollack’s umami flavor. Then, add the minced onion and stir-fry for another 1-2 minutes until the onion becomes translucent.
Step 4
Pour 1 liter (about 5-6 cups) of water into the pot with the stir-fried pollack and onion. Add the 2 soup stock cubes. (If you don’t have stock cubes, you can use anchovy-kelp broth). Add the chopped Korean green chili peppers and the prepared soft tofu. Bring the soup to a rolling boil over high heat until the flavors meld together.
Step 5
Once the soup is boiling vigorously and the soft tofu pieces start to float, reduce the heat to medium-low. While keeping the heat low, slowly drizzle the whisked egg mixture into the pot around the edges. Avoid stirring immediately; let the egg cook gently to create beautiful egg ribbons.
Step 6
After the egg has cooked into soft curds, add 1 teaspoon of fish sauce and a pinch of black pepper for aroma. Gently stir the soup from the bottom with a spoon to break up any large clumps of egg. Taste the soup and add salt as needed to achieve your desired seasoning.
Step 7
This Pollack, Soft Tofu, and Egg Drop Soup offers a deep, clean flavor from the sweetness of the onion, the savory taste of the pollack, the tender soft tofu, and the mild egg. It’s a wonderful way to sneak in nutrients for children who are picky eaters, thanks to the finely minced onion. Its warming and comforting qualities make it an excellent choice for a hangover cure or a truly satisfying meal. Enjoy a bowl of this hot soup and start your day feeling refreshed!
