AI-generated imageClear Potato, Zucchini and Salted Pollock Roe Soup (3 Servings)
A mild Korean soup with potatoes, zucchini and thoroughly cooked salted pollock roe.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut potato and zucchini into bite-size pieces and slice onion. Use separate clean tools to cut the roe.
- 02
Boil 900 mL water with 5 g kelp, then remove the kelp.
- 03
Simmer potato until nearly tender, then add zucchini and onion.
- 04
Add roe and garlic, bring to a simmer and cook roe all the way through. Taste its saltiness before seasoning.
- 05
Add scallion, simmer briefly and serve hot.
Helpful source links
Before you cook
Follow storage dates for salted roe, cook it fully and avoid raw seafood cross-contamination. Contains fish; promptly refrigerate leftovers.
Allergens: FISH
Image & source credits
AI-generated image.
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