Maesaengi-Bugeo Soup with Korean Green Seaweed, Dried Pollock and Tofu (4 servings)

Wash maesaengi gently in cold water to remove grit, then drain in a fine sieve. Cut pollock into bite-size pieces and tofu into roughly 2 cm cubes.

Gently combine tofu and seaweed with 2 tbsp soup soy sauce, 1 tbsp sesame oil, 1/2 tbsp minced garlic and optional pepper.

Stir pollock in the remaining 1 tbsp sesame oil over medium-low heat for about 30 seconds. Add 900 mL broth, bring to a boil and simmer on medium for about 5 minutes.

Add all seasoned tofu and seaweed. Bring the soup back to a simmer and heat until the tofu is hot throughout.

Taste the broth and dilute with a little water if overly salty. Remove from heat and allow to cool slightly before eating; seaweed soup holds heat.