Dried Pollack Beansprout Soup
Dried Pollock Beansprout Soup is a Korean hangover soup that will help you recover quickly after a good night out!
Servings: 2 servings
Ingredients
Dried Pollack
- 30 grams Dried Pollock
- 1 tbsp Sesame Oil
- 1 tbsp Garlic Minced
Vegetables
- 1 tbsp Garlic Minced
- 50 grams Zucchini Sliced to moonshape
- 1 stalk Scallion Cut to 3-inch pieces
- 50 grams Radish Sliced
- 150 grams Soybean Sprouts Washed and drained
- 50 grams Tofu Cut into cubes
- 1 pc Jalapeño (Optional) Sliced
Soup Seasonings
- 5 cups Water
- 2 small pcs Dashima or Dried Kelp
- 1 tbsp Soup Soy Sauce
- 1 tbsp Fish Sauce
- 1/2 tbsp Salted Shrimp Optional
- Salt To taste
- Pepper To taste
- 1 pc Egg Scrambled
Instructions
- Soak the dried pollack in warm water for 10 minutes. Drain and chop it into 1-inch pieces.
- In a pot on high heat, saute sesame oil, garlic, dried pollack, and radish for 2-3 minutes.
- Into the same pot, add the water and dried kelp. During this process, scum will float so remove them.
- After 10 minutes, remove the dried kelp and season the soup with soy sauce, fish sauce, salted shrimp, salt, and pepper.
- Once the soup is tasty, add the bean sprouts, zucchini, scallions, and tofu.
- Once the vegetables are cooked, add the scrambled egg and mix.
- Boil the soup for another 5 minutes. Serve and enjoy!