AI-generated imagePollock Roe, Silken Tofu and Egg Soup (4)
A light Korean breakfast soup with salted pollock roe, soft tofu and thoroughly cooked egg; taste before adding any salt.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Check that the pollock roe is properly stored. Slice the green onion and beat both eggs in a bowl.
- 02
Heat 800 mL water with kelp and remove the kelp just before boiling to make a light broth.
- 03
Add garlic and large spoonfuls of silken tofu; bring to a gentle simmer.
- 04
Cut the salted roe into small pieces and simmer until completely cooked through, without raw-looking centers.
- 05
Slowly pour in beaten eggs and heat without stirring until fully set. For egg dishes, a center temperature of 71°C is recommended.
- 06
Add green onion, simmer briefly, taste, and add up to 1 teaspoon soup soy sauce only if needed.
Helpful source links
Before you cook
Cook pollock roe thoroughly, cook the egg dish until set (71°C is the recommended safe internal temperature), and season last because roe is salty. Check fish, egg, soy and possible wheat allergens.
Allergens: FISH, EGG, SOY, WHEAT_POSSIBLE_IN_SOY_SAUCE
Image & source credits
AI-generated image.
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