Tofu Pollock Roe Soup

Name: Tofu Pollock Roe Soup
Total time: 20 min
Yield: 1629 g
Ingredients: Salted Pollock Roe (Alaska Pollock Eggs) 100 g; Bossam Radish Kimchi 200 g; Onion 70 piece (1/2); Fresh Zucchini 150 g; Napa Cabbage 40 g; Tofu 250 g; Red Pepper Powder 3 spoon; Water (Mineral Water) 800 cup; Minced Garlic 5 teaspoon; Haetsaldam Soup Soy Sauce 10 ml; Salt 1 piece (1/3 teaspoon)

Cook 20 min Difficulty NORMAL 586 kcal

#tofu soup #pollock roe soup #simple soup #hangover soup #low-calorie food #protein dish #home-cooked recipe #Korean food #Jeongwol Daeboreum food

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Ingredients

Main ingredients

Salted Pollock Roe (Alaska Pollock Eggs) 100 g
Bossam Radish Kimchi 200 g
Onion 1 piece (1/2)
Fresh Zucchini 150 g
Napa Cabbage 40 g
Tofu 250 g

Seasonings/Sauce

Red Pepper Powder 3 spoon
Water (Mineral Water) 800 cup
Minced Garlic 5 teaspoon
Haetsaldam Soup Soy Sauce 10 ml
Salt 1 piece (1/3 teaspoon)

Nutrition summary

Carbohydrates 58.37 g 39%

Protein 53.38 g 36%

Fat 16.21 g 25%

Serving size 1629g

Cooking steps

1

Cut the tofu into bite-sized pieces.
2

Remove the membrane from the pollock roe and prepare only the insides.
3

Slice the green onion thinly.
4

Pour water into a pot and bring it to a boil.
5

When the water boils, add the tofu and pollock roe.
6

Season with salt, pepper, and soup soy sauce.
7

Add green onion and simmer for 1 more minute.
8

Transfer the finished soup to a bowl.

Tofu Pollock Roe Soup

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